There is nothing quite as refreshing as a caprese salad on a hot day. We love to put one together for a quick lunch in between chores on the weekends or in the evening with a glass of wine while we watch the sunset. We actually love creating this any chance we get.
We currently are experiencing a bumper crop of eggplant (of course, right when we were getting ready to transition the garden). We are trying to incorporate it into any meal we can. Adding it to a caprese salad was a no brainer and something we will now be doing often. This plate was gone so fast it was almost shocking.
INGREDIENTS 1 large eggplant, peeled and sliced 1c bread crumbs 1/2 c grated parmesan 1 T Italian seasoning 1 beaten egg 1 large heirloom tomato 8 oz fresh mozarella balsamic vinegar bunch basil, chopped
DIRECTIONS 1. Heat oven to 400. 2. Mix together bread crumbs, parmesan, and Italian seasoning. 3. Dip eggplant in egg and dredge in breadcrumb mixture. 4. Bake in oven for 20 minutes (or until golden brown), flipping halfway through. 5. Layer eggplant, tomato, and mozzarella on serving plate, repeating layers. Drizzle with balsamic vinegar and sprinkle basil over top.