Caprese Salad with Crispy Eggplant & Prosciutto
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This Caprese Salad with Crispy Eggplant and Prosciutto is a fresh, flavor-packed twist on the classic Italian favorite! Juicy tomatoes, creamy mozzarella, and fragrant basil are layered with golden, crispy eggplant and salty prosciutto for the perfect balance of textures and flavors. It’s an easy yet impressive recipe that works beautifully as a summer appetizer, light meal, or elegant side dish.
Why you’ll love this recipe
Originally published in 2015, this recipe has been a staple at my dinner parties for over a decade. My friends and husband request it regularly. Here’s why they love it and I know you will too!
- It has amazing texture contrast! You get creamy mozzarella, juicy tomatoes, the crunch of the eggplant, and delicate, salty prosciutto in every bite. It’s that mix of crunchy, creamy, and tender that makes it feel restaurant-worthy.
- Fresh meets savory flavors in this salad. Traditional caprese salad freshness from basil and tomatoes pairs perfectly with rich prosciutto and crispy eggplant, creating a bold, balanced dish that feels both light and indulgent.
- It’s simple but impressive! The colors are beautiful and the presentation is elevated, but it’s easy to make. This makes it perfect for entertaining, date nights, or upgrading a weeknight meal without a lot of extra effort.
Ingredients
Above I show you all of the ingredients for the recipe (because I’m a visual person and I find it helpful, hopefully you do too!), below I tell you about the main players in the recipe and why they matter. The full list of ingredients with measurements can always be found in the recipe card.
- Eggplant – a medium-size eggplant is perfect for this recipe. It should weigh somewhere around 1 pound, or slightly less.
- Heirloom tomatoes – any firm, ripe, large fresh tomatoes will work for this recipe, but I recommend using heirloom tomatoes in a variety of colors, whenever possible. This is part of what makes this dish so colorful and gorgeous!
- Balsamic glaze – also called balsamic reduction, you can find this bottled at the grocery store near the balsamic vinegar and oil.
- Italian seasoning – a delicious combination of dried basil, oregano, thyme, rosemary, garlic, onion, and red pepper flakes. You can make my homemade version, or pick up a jar at the grocery store.
- Fresh basil leaves – you’ll want to find the largest leaves as possible for the salad.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
Step one: Slice the eggplant.
Step three: Bread the eggplant by dipping it in a whisked egg, then seasoned breadcrumbs.
Step five: Flip and continue frying the eggplant until golden brown on both sides.
Step two: Prepare the breading ingredients for the eggplant.
Step four: Fry the eggplant in a skillet on the stove.
Step six: Assemble the caprese salad ingredients on a cutting board, so you can easily build the salad on a platter.
Note: to make sure your eggplant is crispy, before placing it in the oil, make sure that the oil is hot. If your oil is not hot enough it will absorb into the coating giving you soggy results. To check the oil temperature, add a few droplets of water, if they immediately sizzle, the oil is hot and ready to add the eggplant.
What to serve it with
Enjoy this caprese salad with prosciutto as a light lunch, or serve it alongside any of these tasty dishes as an appetizer or side dish.
Crispy Eggplant Caprese Salad with Prosciutto
Video
Ingredients
- 1 medium-size eggplant, approximately 1 pound
- 1 egg
- 3 tablespoons Italian seasoning, click link for my homemade recipe
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¾ cup breadcrumbs
- ¼ cup parmesan cheese, grated
- ½ cup olive oil
- 8 slices fresh mozzarella cheese
- 2 large heirloom tomatoes, sliced
- 8 slices prosciutto
- 8 large basil leaves
- 2 tablespoons balsamic reduction
Instructions
- Slice the eggplant into ¼ inch slices
- Place the egg in a shallow bowl and whisk.
- In another shallow bowl, combine the Italian seasoning, salt, pepper, breadcrumbs and parmesan cheese.
- Dip the eggplant in the egg, then coat in the breadcrumb mixture. Repeat with each slice of eggplant.
- Add the olive oil to a large skillet on the stove over medium-high heat. Depending on the size of your skillet, you may need more than ½ cup of oil. You want there to be about a ½ inch of oil in the pan before adding the eggplant.
- When the oil is hot, add the eggplant and cook for 3-5 minutes per side, or until lightly browned.
- Remove the eggplant from the skillet and transfer it to a wire rack to cool. You will probably have to do this is 4-5 batches, depending on the size of your skillet.
- Build the caprese salad by placing one slice of mozzarella, a slice of tomato, a thin piece of prosciutto, and a basil leaf in between each piece of crispy eggplant. Repeat until the entire salad has been built.
- Drizzle with the balsamic reduction and serve immediately.
Notes
- Prep-ahead: The eggplant can be battered and fried ahead of time, and set aside to cool on a wire baking rack for up to 1 hour. This is perfect if you’re hosting a dinner party, because you can quickly and easily assemble the salad right before serving.
- Air fryer option: if you prefer to air fry the eggplant, instead of pan frying, preheat an air fryer to 370°F. Air fry for 17 to 20 minutes, or until crisp and golden brown, flipping halfway through the cooking time.
- Vegetarian option: Omit the prosciutto to make this recipe vegetarian.
- Gluten free option: Use gluten-free breadcrumbs, instead of traditional breadcrumbs to make this dish gluten-free.
Nutrition Facts
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