EGGPLANT CAPRESE SALAD
Steps:
- Cut eggplant into slices and then half those so create half moon shapes. Set aside. Create a breading station using 3 shallow bowls. In the first one, combine flour, salt, pepper and garlic powder. In the second bowl lightly beat eggs. The last bowl is for the breadcrumbs.
- Dredge each eggplant slice in the flour mixture, then dip in the egg and finally coat in the breadcrumbs.
- Once all eggplant is breaded, pour enough oil in a fry pan to coat the bottom. Heat oil over medium/high heat. When the oil sizzles when a breadcrumb is dropped in, it's hot enough. Place eggplant slices in oil, without over crowding. Cook 2-3 minutes, flip over and cook another 2-3 minutes until golden brown. Remove from oil and place over paper towels to remove excess oil.
- Place arugula on a platter. Arrange eggplant slices, basil, tomatoes and mozzarella over the arugula. Drizzle balsamic glaze over the top and serve.
FRIED EGGPLANT WITH ARUGULA CAPRESE SALAD
Crispy fried eggplant with a light argula caprese salad.
Provided by Melissa Samartino
Categories Meal
Time 1h20m
Number Of Ingredients 12
Steps:
- Prep the eggplant for frying. Peel, if desired, and chop into 1/4" thick pieces.
- Start to heat the oil in a large pan with higher sides over medium heat. You will need about 1/2-1" of oil in the pan.
- Coat the eggplant in cornstarch, then eggs, and then breadcrumbs. Set aside to fry.
- Fry the eggplant a few pieces at a time for 2-3 minutes on each side. The oil should bubble right away when the eggplant is added. If it does not, let it heat up for a few more minutes.
- While the eggplant is frying, combine the mozzarella, tomatoes, oil, vinegar and basil. Toss to coat. Season with salt and pepper as desired.
- Serve the eggplant with the tomato mixture over a bed of arugula. Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 23 grams fat, Fiber 6 grams fiber, Protein 16 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 589 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
EGGPLANT AND TOMATO CAPRESE SALAD
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
- Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
- On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.
ROASTED EGGPLANT CAPRESE SALAD RECIPE
A little embellishment on the classic Caprese salad, this roasted eggplant Caprese is a filling and delicious appetizer with a special basil vinaigrette. Exceptional!
Provided by The Mediterranean Dish
Categories Appetizer
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Spread the eggplant slices on a large tray and sprinkle generously with salt. Leave for 30 minutes; the eggplant will "sweat out" it's bitterness. When ready, pat the eggplant dry.
- Place the eggplant slices and the tomato slices on a large baking sheet. Drizzle with olive oil. Roast in the 425 F degree heated-oven for 10-15 minutes. Remove from the oven, but leave the oven on for step # 5.
- When the eggplant and tomatoes are cool enough to handle, bring a small baking dish (about 6"x 9") and begin to assemble the Caprese salad. Arrange the eggplant, tomato, cheese and basil in the baking dish forming a tight row. Repeat the pattern (as you see in the tutorial picture below) until you fill the baking dish side-to-side.
- If you like, place the baking dish in the oven to heat for 7-10 minutes (just until the cheese melts slightly).
- While the Caprese salad warms up, make the basil vinaigrette. In a small food processor, blend the chopped garlic with the basil leaves, olive oil, lime juice and spices.
- When ready, remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. Place the extra basil vinaigrette in a bowl to serve next to the salad. Slice a loaf of crusty bread to serve along. Enjoy!
Nutrition Facts : Calories 443 calories, Sugar 6.5 g, Sodium 931.1 mg, Fat 37.7 g, SaturatedFat 14.5 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 4 g, Protein 18.3 g, Cholesterol 67.3 mg
BREADED EGGPLANT WITH ARUGULA AND PARMESAN
Our vegetarian take on veal Milanese is both crisp and tender, with a flavor brightened by lemon. Salting the eggplant helps temper its bitterness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Arrange eggplant in a large colander and season generously with salt. Let stand 30 minutes, then rinse and pat dry.
- Divide flour, egg mixture, and breadcrumbs among 3 shallow bowls. Dip each eggplant slice, turning to coat and shaking off excess, in the flour, then egg mixture, then breadcrumbs.
- Heat oil in a 12-inch skillet (oil should be about 1/2-inch deep) over medium heat, and, working in batches, fry eggplant until golden and crisp, about 4 minutes per side.
- Transfer to a paper-towel-lined plate and season with salt and pepper.
- Top each cutlet with arugula, Parmesan, and a squeeze of lemon.
Nutrition Facts : Calories 512 g, Cholesterol 57 g, Fat 31 g, Fiber 7 g, Protein 12 g, SaturatedFat 5 g, Sodium 547 g
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