Eggplant Caprese



1/2 cup olive oil

8 slices round breaded eggplant

8 ounces fresh mozzarella

1 cup arugula

1 tablespoon balsamic vinegar

1 large tomato

Fresh basil leaves




  1. Heat olive oil in pan on medium heat
  2. Fry each slice on each side for about 4-5 minutes
  3. Place the slices on a paper towel to absorb excess oil
  4. Slice mozzarella and tomato into 1/4 inch slices
  5. Put arugula on a plate and layer tomato, mozzarella and eggplant- so it creates two layers
  6. Add fresh basil and a drizzle or balsamic vinegar

Ferraro Items

Ferraro# 4300172- Breaded round eggplant Domenico Vitale brand

Ferraro# 360150- Olive oil

Ferraro# 0000632- Arugula

Ferraro# 0000030- Basil

Ferraro# 1047- Fresh mozzarella

Ferraro# 0000083- Large tomato

Ferraro# 5020500- Balsamic vinegar glaze

Bon Appétit!