If you’re looking for a delicious way to use up your garden’s bounty of zucchini and eggplant, this Fried Zucchini and Eggplant Caprese is the perfect recipe. Not only is it a delightful twist on the classic Caprese salad, but it also makes for a visually appealing and tasty appetizer or side dish.
The combination of crispy fried vegetables with juicy heirloom tomatoes, fresh mozzarella and fragrant basil leaves, all drizzled with olive oil and balsamic glaze, is irresistible. Plus, this easy vegetable recipe a great way to impress your guests with a simple, yet elegant dish.
Why You Should Make This Fried Zucchini Recipe
- Garden-Fresh: This vegetarian appetizer utilizes extra zucchini and eggplant from your garden.
- Flavorful Combination: This caprese salad combines crispy fried vegetables with juicy tomatoes, fresh mozzarella and fragrant basil.
- Impressive Presentation: Makes an elegant and visually appealing appetizer, or side dish.
- Versatile: Suitable for various occasions, from casual family dinners to special gatherings.
- Simple Ingredients: Uses common ingredients that are easy to find.
- Crowd-Pleaser: This summer garden recipe will impress guests with its delicious taste and beautiful presentation.
- Creative Twist: Offers a unique take on the classic Caprese salad.
- Easy Leftovers: Leftovers can be repurposed into sandwiches or salad toppings.
Ingredients
Feel free to adjust the ingredients for this summer garden recipe to your liking. Here’s a list of possible substitutions:
- Zucchini and Eggplant: Feel free to use all eggplant, or all zucchini. Yellow squash would be a great addition.
- Oil for Frying: Can use avocado oil, vegetable oil, canola oil or sunflower oil.
- Flour: All-purpose flour, but gluten-free flour can be used.
- Eggs: Egg whites or egg substitutes can work, if needed.
- Milk or Heavy Cream: Almond milk, soy milk, or any preferred milk alternative.
- Breadcrumbs: Regular breadcrumbs with Italian seasoning.
- Freshly Grated Parmesan Cheese: Pecorino Romano or Grana Padano are great substitutes.
- Heirloom Tomatoes: Any ripe tomato variety such as beefsteak or Roma tomatoes.
- Fresh Mozzarella Slices: Burrata or bocconcini (mini mozzarella balls).
- Balsamic Glaze: Balsamic vinegar reduction or balsamic vinaigrette.
How to Make Fried Zucchini and Eggplant Caprese Stacks
This quick summer side dish is incredibly east to prepare:
- Cut the zucchini and eggplant into rounds (about 3/4 to 1″). Place on paper towels. Sprinkle with salt to draw out excess water.
- Prepare the dredge.
- Heat about an inch of oil in a pan to medium-medium-high. Dredge the zucchini and eggplant in the flour, then in the egg then coat in the breadcrumbs.
- Fry for a few minutes per side, until slightly tender and golden brown on the outside. Transfer to paper towels or a baking rack to drain any excess oil. Sprinkle with salt immediately out of the fry.
- Slice the tomatoes just slightly thinner than the zucchini and eggplant.
- To build the stacks, place a fried eggplant on the bottom, add a slice of tomato, season with salt and a touch of olive oil. Place a piece of fresh mozzarella and basil leaf. Top with a round of fried zucchini and another slice of cheese.
- Drizzle the stacks with olive oil and balsamic glaze. Garnish with fresh torn basil and cracked black pepper.
How to Serve Fried Zucchini and Eggplant Caprese
- Appetizer: Serve as a starter for a meal, or as part of a tapas spread.
- Side Dish: Pair with grilled meats, fish or a main pasta dish.
- Main Course: Stack higher and add more layers for a hearty vegetarian entrée.
- Presentation: Drizzle with extra balsamic glaze and garnish with fresh basil for an elegant touch.
- Accompaniments: Serve with homemade Arugula Walnut Pesto, for dipping.
How to Store
- Refrigerate: Place any leftover fried zucchini and eggplant slices in an airtight container and store in the refrigerator for up to 2-3 days.
- Reheat: To regain crispiness, reheat in the oven at 350°F for about 10 minutes. Avoid microwaving, as it can make them soggy.
- Use in Sandwiches: Leftover slices can be added to sandwiches for a quick and tasty meal.
- Salad Toppings: Chop leftovers and add to salads for an extra crunch and flavor.
- Prevent Sogginess: Store the fried slices and Caprese components separately to keep them from getting soggy. Assemble the stacks just before serving.
More to Love
- Crispy Italian Zucchini Fritters
- Crispy Fried Zucchini Ribbons
- Stuffed Zucchini Boats
- Roasted Eggplant Boats
- Low-Carb Eggplant Parmesan
Fried Zucchini and Eggplant Caprese Stacks
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
These Fried Zucchini and Eggplant Caprese Stacks are the perfect recipe to use up your garden’s bounty of zucchini and eggplant.
Ingredients
- 1 medium-to-large eggplant
- 1 medium-to-large zucchini
- Oil for frying
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/2 cup flour
- 3–4 eggs
- 2 tablespoons milk or heavy cream
- 2 cups Italian breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 heirloom tomatoes
- 8–10 fresh mozzarella slices
- 10 fresh basil leaves
- 2 tablespoons olive oil
- Balsamic glaze, for drizzling
- Cracked black pepper, for garnish
Instructions
- Cut the zucchini and eggplant into rounds (about 3/4 to 1″).
- Place on paper towels. Sprinkle with salt to draw out excess water.
- Prepare the dredge. Combine the flour in one bowl with a pinch of salt and pepper. In a separate bowl, whisk the eggs with the milk, and in the final bowl, combine the breadcrumbs with the Parmesan cheese.
- Heat about an inch of oil in a pan to medium-medium-high.
- Pat the vegetables dry with paper towels.
- Dredge each in the flour, then in the egg then coat in the breadcrumbs.
- Fry for a few minutes per side, until slightly tender and golden brown on the outside.
- Transfer to paper towels or a baking rack to drain any excess oil. Sprinkle with salt immediately out of the fry.
- Slice the tomatoes just slightly thinner than the zucchini and eggplant.
- To build the stacks, place a fried eggplant on the bottom, add a slice of tomato, season with salt and a touch of olive oil. Place a piece of fresh mozzarella and basil leaf. Top with a round of fried zucchini and another slice of cheese.
- Drizzle the stacks with olive oil and balsamic glaze.
- Garnish with fresh torn basil and cracked black pepper.
- ENJOY!
Equipment
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Brunch, Lunch, Dinner
- Method: Easy
- Cuisine: American, Italian
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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