In another shallow bowl, combine the oregano, thyme, 1 tablespoon fresh chopped basil, salt, pepper, breadcrumbs and parmesan cheese.
Dip the eggplant in the egg, then coat in the breadcrumb mixture.
Repeat with each slice of eggplant.
Heat the olive oil in a large skillet over medium high heat.
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 build the caprese salad.
Place one slice of mozzarella, heirloom tomato, prosciutto and basil in between each piece of crispy eggplant. Repeat until the entire salad has been built.
Drizzle with the balsamic reduction and serve immediately.
Notes
Vegetarian Option: Omit the prosciutto to make this recipe vegetarian.Gluten Free Option: Use gluten-free breadcrumbs, or crushed rice chex cereal, instead of traditional breadcrumbs to make this dish gluten-free.