Go Back
Crispy Eggplant Caprese Rounds present a delightful twist on the classic Caprese salad, turning a favorite appetizer into a crunchy, satisfying dish that tantalizes the taste buds. This recipe combines the rich, smoky flavor of eggplant with the creamy texture of fresh mozzarella and the bright acidity of ripe tomatoes. Each bite offers a burst of vibrant flavors, making these rounds a perfect addition to both casual meals and special occasions.

Crispy Eggplant Caprese Rounds

Discover a delicious twist on a classic dish with Crispy Eggplant Caprese Rounds. This recipe combines roasted eggplant, creamy mozzarella, ripe tomatoes, and fresh basil to create a visually appealing and flavorful appetizer. Perfect for gatherings or a cozy evening at home, these rounds are not just tasty but also packed with nutrients. Ideal for various diets, this dish is a crunchy delight that everyone will enjoy, making any occasion special.
Print Recipe Pin Recipe

Ingredients
  

2 medium-sized eggplants, sliced into ½-inch thick rounds

1 cup all-purpose flour

2 large eggs, beaten

1 cup Panko breadcrumbs

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried oregano

Vegetable oil (for frying)

8 oz fresh mozzarella cheese, sliced

1 large tomato, sliced

Fresh basil leaves

Balsamic glaze (for drizzling)

Instructions
 

Prepare the Eggplants:

    - Place eggplant slices in a colander, sprinkle with salt, and let sit for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels.

      Set Up Breading Station:

        - In three separate shallow bowls, place the flour mixed with black pepper and garlic powder in one, the beaten eggs in the second, and the Panko breadcrumbs mixed with oregano and a pinch of salt in the third.

          Bread the Eggplant:

            - Dredge each eggplant round in the flour, shake off the excess, then dip into the beaten eggs, and finally coat thoroughly with the Panko breadcrumb mixture. Set aside on a parchment-lined plate.

              Fry the Eggplant:

                - Heat about 1 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded eggplant rounds in batches (don’t overcrowd the pan). Fry for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

                  Assemble the Caprese Rounds:

                    - On a serving platter, layer the fried eggplant rounds with slices of fresh mozzarella and tomato. Add a basil leaf on top of each round.

                      Finish with Balsamic Glaze:

                        - Drizzle balsamic glaze over the assembled rounds for a touch of sweetness and tang.

                          Serve Immediately:

                            - Serve your Crispy Eggplant Caprese Rounds warm, garnished with additional basil if desired.

                              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings