Crispy fried eggplant rings layered with heirloom tomatoes, fresh mozzarella, topped with basil pesto and a drizzle of balsamic reduction. The perfect al fresco summer recipe.
This crispy eggplant dish reminds us for a light and refreshing caprese salad that you can enjoy on a beautiful hot summer day. The crunching panko breading on the eggplant adds such a nice crunch to the juicy tomatoes and fresh mozzarella. Top this off with fresh basil pesto and you’ve got a wining combination.
I don’t know about you guys but fresh basil pesto is something we make all summer long. The vibrant green color and the herbaceous basil is so appealing and such a great way to add freshness and vibrancy to any dish.
We’re frying the eggplant here but for a lighter version you can opt for grilling your eggplant instead. Don’t be shy of frying your eggplant here its easy and quick with little mess. You simply add a small amount of oil to a pan just enough that it covers the eggplant halfway. We used already seasoned panko breadcrumbs for simplicity and used coated the eggplant in a wet batter consisting of flour, cornstarch, salt, baking powder and water which add a nice crispy golden look to our fried eggplant.
Once you’ve made your basil pesto and have the eggplants fried or grilled all you need to do from here is make your stack. We started with the heirloom tomato slice at the bottom, next went with the mozzarella slice and then the crispy eggplant ring. You can double stack or make one stack, it is quite filling so if your looking for a lighter bite we suggest only doing one stack.
To finish the dish we added a some fresh arugula to our plate and topped the stack with a generous amount of basil pesto you can drizzle a bit of olive oil on top of the pesto to make it a bit more oily and then finished the dish with a drizzle of balsamic reduction and squirt of lemon juice.