Eggplant Caprese Salad

Eggplant Caprese Salad

This salad is so yummy and a delicious lunch or dinner! The creaminess of the cheese and the crunch of the eggplant are so divine! A nice glass of Malbec would make a lovely companion! This would be a lovely lunch for a holiday girl’s get together!

Serving Size: 4

For Eggplant:

Ingredients:

one large eggplant cut in ¼ inch rounds

⅓ cup cornstarch

one egg beaten

⅔ cup Panko bread crumbs

vegetable oil

salt

Instructions:

Pat the eggplant dry after it is sliced.

Salt the eggplant lightly.

Set up your breading station in three glass bowls, first cornstarch, then egg, lastly bread crumbs.

Coat each round in cornstarch, then egg, and finally bread crumbs, pressing them on the rounds.

Let each breaded round dry slightly on a lined baking tray.

Use a large skillet, and fill it with ½ inch of vegetable oil.

Using a thermometer, heat oil to 375 degrees.

Fry rounds for about a minute on each side, or until golden.

Transfer eggplant slices back to lined tray.

For Salad:

Ingredients:

1 bag arugula

1 ball fresh mozzarella

1 ripe large tomato

fresh shaved Parmesan

good balsamic dressing

fried eggplant

Instructions:

Wash and spin arugula dry, and dress it with vinaigrette.

Top dressed greens with layers of eggplant, tomato slices and mozzarella slices.

Garnish the salad with shaved Parmesan.