Crispy Eggplant Caprese
I’ve partnered again with Kikkoman to cook with one of my favorite ingredients—panko! A true go-to pantry essential, I turn to Kikkoman® Panko Bread Crumbs anytime I want to add the perfect crunch to my cooking. I’ve gone Italian-inspired with my Crispy Eggplant Caprese. Rounds of warm, crunchy, tender, oven-baked eggplant, the freshness of sweet cherry tomatoes and creamy cheesy mozzarella, all atop a bed of warm marinara. It’s got the lightness of a caprese mixed with the heartiness of a classic eggplant parmesan— so perfect as the weather gets cooler. The star, of course, are those super crunchy panko crusted eggplants. So delicious!
Serves 4
INGREDIENTS
1 large globe eggplant, cut into ½” slices
1 cup Kikkoman® Panko Bread Crumbs
2 tsp Italian seasoning
1 tsp garlic powder
2 large eggs
1 tsp sriracha
2 cups store-bought marinara sauce
1 pint cherry tomatoes, halved
16 oz fresh mozzarella, sliced
½ cup basil leaves
Kosher salt and freshly ground black pepper
2 tsp extra virgin olive oil, plus more for finishing
METHOD
Salt both sides of eggplant and lay on a paper towel-lined sheet pan to sweat, from 15 minutes to an hour. Rinse under cold water and blot very dry with more paper towels.
Preheat oven to 400F.
In a skillet over medium heat, add olive oil, KikkomanⓇ Panko Bread Crumbs, Italian seasoning, and garlic powder. Season with salt and pepper and toast— stirring often— until panko is a pale golden brown— approximately 3-4 minutes. Transfer to a shallow bowl. In a second shallow bowl, add eggs and sriracha and beat until blended.
Dip eggplant into egg mixture, then dip into panko mixture, using your hands to press bread crumbs to coat cut sides. Place prepared eggplants on a parchment-lined sheet pan and bake for 25-30 minutes or until panko is a deep golden brown and eggplant is tender.
Meanwhile, warm marinara in a pot over low heat.
To assemble, spoon marinara onto a serving platter and arrange warm eggplant and mozzarella on top. Top with cherry tomatoes. Finish with a glug of olive oil and garnish with basil and serve.