Spicy Eggplant Caprese

Heartier than a classic caprese. Lighter than traditional eggplant parmesan. The garlic and chili oil adds an extra layer of flavor and can be spooned over just about any late summer produce to dazzling effects.

Print this page


1/4 cup olive oil
1 serrano pepper, minced
4 cloves garlic, minced
1/2 tsp piment de ville or smoked paprika (optional)
2 medium eggplant, sliced into 1/4" thick rounds
1/2 cup mayonnaise
2 cups bread crumbs
2-3 heirloom or slicing tomatoes, cut into 1/4" thick rounds
8 oz ricotta
1 bunch basil


  1. In a small sauce pan heat a glug of the olive oil over medium heat
  2. Add the minced pepper, garlic, and spices with a big pinch of salt
  3. Cook until fragrant without taking on any color
  4. Remove from the heat and immediately Add the rest of the olive oil to stop the cooking and allow to steep at least 10 minutes before serving
  5. Smear each side of the eggplant with the mayo and then press into the bread crumbs
  6. Heat a large frying pan on medium heat and pan fry the eggplant rounds in batches until golden brown
  7. To serve layer the eggplant, sliced tomatoes, and ricotta then drizzle with the garlic oil and finish with torn leaves of basil