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Caprese Salad with Fried Eggplant


  • 2 mini eggplants (peeled and sliced)
  • fresh organic mozzarella cheese (or Buffalo cheese)
  • Vine ripened beefsteak tomatoes
  • fresh basil leaves
  • 1 egg, beaten
  • 1/2 cup breadcrumbs
  • Quality balsamic vinegar
  • Extra virgin olive oil


  1. After slicing the eggplant put it on a plate or paper towels and sprinkle with salt. Let it sit for 20 min. Rinse off and pat dry
  2. Dip the eggplant in the egg and then the breadcrumbs
  3. Heat a few tablespoons of oil in a large sauté pan. Just enough to coat the bottom and let it heat up until if you sprinkle water on it it will spit.
  4. Add your eggplant and fry 3-4 min on each side.
  5. Drizzle some balsamic vinegar onto a plate and layer the tomatoes, cheese, basil and eggplant
  6. Enjoy!


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