Crispy Eggplant Caprese
Ingredients
The eggplant
-
½
cup
panko breadcrumbs
-
¼
cup
whole wheat flour
-
2
teaspoons
dry oregano
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
to taste
salt and pepper
-
1
large
egg
-
1
medium
eggplant, sliced into ½-inch rings
-
to coat
tablespoon
grapeseed oil
The Caprese
-
1
large
heirloom tomato, sliced (about 1 cup)
-
4
ounces
fresh mozzarella, sliced
-
12
large
basil leaves
Optional for serving
-
to taste
fresh basil
-
to taste
crushed red pepper
-
to taste
dry oregano
-
to serve
cooked pasta (such as whole wheat spaghetti)
Instructions
- Prepare the breading by mixing panko breadcrumbs, whole wheat flour, dry oregano, garlic powder, onion powder, salt, and pepper in a bowl.
- Beat an egg in a separate bowl and set it next to the breadcrumb mixture.
- Heat an oven-safe skillet over medium heat and coat the bottom with grapeseed oil.
- Dip eggplant rings in the beaten egg, then dredge in the breadcrumb mixture until evenly coated.
- Cook the breaded eggplant in the skillet for 2-3 minutes on each side until crispy and browned, working in batches if necessary.
- Once all eggplant is cooked, wipe out remaining breadcrumbs from the skillet and turn on the oven broiler.
- Layer sliced tomatoes, cooked eggplant, mozzarella, and basil in the skillet.
- Broil in the oven for about 3 minutes until the cheese melts.
- Remove from oven and garnish with additional basil, crushed red pepper, and dry oregano if desired.
- Serve immediately, optionally with cooked pasta.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
70mg
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