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If you're on the lookout for a vibrant and delicious appetizer that pays homage to the classic Caprese salad, look no further than Crispy Eggplant Caprese Rounds. This innovative dish transforms the traditional elements of a Caprese into a visually stunning and texturally delightful experience. With layers of crispy fried eggplant, creamy fresh mozzarella, juicy ripe tomatoes, and aromatic basil, all drizzled with a rich balsamic glaze, this recipe not only tantalizes the taste buds but also impresses with its presentation.

Crispy Eggplant Caprese Rounds

Elevate your appetizer game with Crispy Eggplant Caprese Rounds, a delightful twist on the classic Caprese salad. This visually stunning dish features layers of crispy fried eggplant, creamy fresh mozzarella, juicy ripe tomatoes, and fragrant basil, all topped with a rich balsamic glaze. Perfect for entertaining or as a light meal, these rounds combine flavor and texture in every bite. Discover how to prepare this unique recipe and impress your guests with this mouthwatering fusion of flavors.
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Ingredients
  

2 medium-sized eggplants, sliced into ½-inch thick rounds

1 cup all-purpose flour

2 large eggs, beaten

1 cup Panko breadcrumbs

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried oregano

Vegetable oil (for frying)

8 oz fresh mozzarella cheese, sliced into rounds

1 large tomato, sliced into rounds

Fresh basil leaves

Balsamic glaze (for drizzling)

Instructions
 

Prepare the Eggplants:

    - Begin by placing the eggplant slices in a colander. Generously sprinkle them with salt and allow them to sit for about 30 minutes. This process will help draw out excess moisture and reduce bitterness. After 30 minutes, rinse the slices under cold water to remove the salt, and then pat them dry thoroughly with paper towels.

      Set Up the Breading Station:

        - Arrange three shallow bowls for the breading process: in the first bowl, combine the flour with black pepper and garlic powder. In the second bowl, place the beaten eggs. In the third bowl, mix the Panko breadcrumbs with dried oregano and a pinch of salt.

          Bread the Eggplant:

            - Take a slice of the eggplant and first dredge it in the flour mixture, ensuring it is evenly coated. Shake off any excess flour before dipping it into the beaten eggs, allowing any extra egg to drip off. Finally, coat the eggplant slice thoroughly with the Panko breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well. Set the breaded rounds aside on a parchment-lined plate.

              Fry the Eggplant:

                - In a large skillet, heat about 1 inch of vegetable oil over medium heat. To check if the oil is hot, drop a small piece of bread into the oil; if it sizzles, it’s ready. Carefully add the breaded eggplant rounds to the skillet in batches, being cautious not to overcrowd the pan. Fry each side for 3-4 minutes, or until they turn a beautiful golden brown and are crispy. Once cooked, transfer the rounds to a paper towel-lined plate to drain any excess oil.

                  Assemble the Caprese Rounds:

                    - On a serving platter, create a delightful layering with the fried eggplant rounds. Start by placing a slice of fresh mozzarella atop each round, followed by a slice of ripe tomato. Crown each stack with a fresh basil leaf, enhancing both flavor and presentation.

                      Finish with Balsamic Glaze:

                        - For an elegant touch, drizzle balsamic glaze artistically over the assembled Caprese rounds, adding a delightful balance of sweetness and tangy flavor.

                          Serve Immediately:

                            - For the best experience, serve your Crispy Eggplant Caprese Rounds warm. Feel free to garnish with additional fresh basil for a pop of color and flavor.

                              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings