I’m back from Greece! I promise I’ll have a post covering my entire trip. But seeing as how there are an overwhelming 1600 photos I took it’s going to take some time to sort through and edit my favorites. In short – the trip was incredible. I explored, I relaxed, I ate, and I appreciated everything beautiful Greece had to offer. And even though I love traveling, nothing compares to how much I love returning home after a fulfilling trip. As clichéd as it sounds – the one tried and true thing I’ve taken away from all of my travels is that there really is no place like home.
So, I’ve been home for a little over a week. My tan lines are starting to fade, my peeling sunburned skin is under control, and I’m finally caught up on sleep. I’m also going through some recipes I didn’t have a chance to post before leaving for my trip. This is one of them. I made Eggplant Parm about a week before leaving for Greece. – I’ll post that recipe sometime next week! – I made a dish for myself and gave my boyfriend a dish as well. Even so, I had some leftover breaded eggplant slices that I just couldn’t let go to waste.
I’m a big fan of caprese salad. Something about this dish in the summer time is just so satisfying. It’s quick, it’s delicious, and it’s super simple. Luckily, I had all of the ingredients already stocked in my kitchen. Adding breaded eggplant into the mix just added to my love of this dish. I finished off my stack with a drizzle of balsamic vinegar and olive oil – the perfect compliment to that melt-in-your-mouth fresh mozzarella – and ate it like a sandwich… a really big sandwich. A less layered version of this recipe would be a great – and unique – dish to bring to a summer cookout!
Eggplant Caprese Towers
Makes 4 towers
1 Eggplant, peeled and sliced (about 1/4-1/2 inch thick)
2 egg whites
1/4 cup panko breadcrumbs
1/4 cup Italian breadcrumbs
4 oz fresh mozzarella
2 vine tomatoes
4-6 basil leaves, torn
Salt & pepper
1. Preheat oven to 350 degrees (F).
2. Slice the eggplant in 1/4-1/2 inch thick rounds. Lay out eggplants rounds in one layer over paper towels and lightly salt. Let sit for about 10 minutes and up to 2 hours.
3. In a large bowl, mix together breadcrumbs. In a separate large bowl, lightly whisk eggs and egg whites together.
4. Dredge the eggplant first in eggs, then coat with breadcrumb mixture. Place on a lightly sprayed baking sheet. Continue with the rest of the eggplant until baking sheet is full.
5. Bake for 12-15 minutes flipping halfway through. Let cool and continue with remaining eggplant.
6. Once eggplant is fully cooled slice your tomatoes and mozzarella to desired thickness. Layer eggplant, tomato, mozzarella, and basil until desired height is reached. Sprinkle with salt & pepper and drizzle with balsamic vinegar and olive oil.