Watermelon Caprese Salad with Prosciutto

The most refreshing salad EVER!

A big bowl of refreshing Watermelon Caprese Salad with Prosciutto. The perfect summer salad!

Seriously, if you’re in need of some hydration in your life (and I know at least all us Californians do after this heat wave we’ve been having) then this Watermelon Caprese Salad with Prosciutto is going to be your saving grace right now.


Let me tell you, we are soooo lucky that our landlord was kind enough to install A/C for us about a year ago because, judging by all my CA friends’ social media posts, every store that sells fans is completely sold out and people are sweltering in the near 100-degree heat. This does not sound like one ounce of fun to me (especially being pregnant,) so this is my open invitation to all of my overheating friends to come over and enjoy some Watermelon Caprese Salad with Prosciutto in our comfortably 75-degree little duplex!

But seriously, even if you’re not close enough to come over, you’ve GOT to get some of this salad in your life stat. Don’t get me wrong, I love a delicious classic caprese salad with that creamy mozzarella and alllll the fresh tomatoes and basil, but sometimes I just want to mix it up and swapping in the watermelon for the tomatoes is just the perfect little change (but not too much of a change) to really wow people the first time you serve it up.

A close-up shot of delicious Watermelon Caprese Salad with Prosciutto. The perfect no-cook salad for summer!

And the prosciutto…Oh, the prosciutto! Okay, it’s no secret that I love the stuff, and it has that perfect saltiness (and extra protein) to really give this dish the ultimate flavor trifecta AND pass as a complete meal. I gave the prosciutto a quick spin in a saute pan to heat it up and therefore make it “pregnancy-safe,” but if you’re not expecting you can just throw it in as-is, straight from the package. Or, if you’re a vegetarian, simply omit the prosciutto and you’ll still be more than pleased with the taste. Pinky promise.

So how long will it be until you can get this Watermelon Caprese Salad with Prosciutto whipped up and ready to serve on your kitchen table? Approximately 10 minutes. No joke. There’s no cooking involved, so the most time-consuming thing about this recipe might just be chopping up the watermelon into bite-size chunks.

A single serving of Watermelon Caprese Salad with Crispy Prosciutto from CaliGirlCooking.com.

And, if you haven’t refrigerated your uncut watermelon ahead of time, you may want to give the salad a little bit of time to chill out before serving. It’s totally worth it for how much more refreshing it will make it!

I don’t know about you, but all this talking about my new favorite “salad” is making me want to whip up another batch this weekend. We’re hanging out in town again, and planning on fully enjoying the summer weather with some beach time and maybe a barbecue or two.

What are your plans for the first “official” weekend of summer?!? Making some Watermelon Caprese Salad with Prosciutto, I hope?

A bowl of this refreshing Watermelon Caprese Salad with Prosciutto is the perfect light meal for summer!

A big bowl of refreshing Watermelon Caprese Salad with Prosciutto. The perfect summer salad!
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Watermelon Caprese Salad with Prosciutto
Prep Time
10 mins
Total Time
10 mins
 

This fun take on the classic caprese salad is full of refreshing watermelon and bites of salty prosciutto. The perfect dish for warm weather entertaining!

Course: Appetizer, Main Course, Salad, Snack
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 1 mini seedless watermelon, cubed
  • 12 ounces ciliegine (mini mozzarella balls)
  • 3/4 cup chopped fresh basil
  • 5 ounces prosciutto, chopped
  • 1/3 cup olive oil
  • Salt and pepper, to taste
  • Drizzle of balsamic glaze
Instructions
  1. Add all ingredients except the balsamic glaze to a large bowl and toss to combine. 

  2. If watermelon was not pre-chilled before cutting, place salad in the refrigerator for about 30 minutes. 

  3. Before serving, drizzle on balsamic glaze and garnish with whole basil leaves, if desired.

Watermelon Caprese Salad with Prosciutto | CaliGirlCooking.com

Mediterranean Sea Bass over Summer Roasted Vegetables

It’s summer time and the cooking is easy!

A close-up view of Mediterranean Sea Bass over Summer Roasted Vegetables, featuring Frontier Co-Op's Oregano Leaf.
This post is sponsored by Frontier Co-Op.

At least that’s what we like to think, right? Memorial Day is behind us, which means we’re heading full-throttle into warm weather eats. And what better way to #SpiceUpSummer than with top-quality herbs and spices?

Today I’m partnering with Frontier Co-Op to bring you this incredibly fresh and delicious Mediterranean Sea Bass over Summer Roasted Vegetables, which I can guarantee is going to become one of your go-to meals over the next few months. It’s loaded with the best in-season flavor – Frontier’s own Oregano Leaf, tons of lemon juice and a touch of cayenne pepper – and since it uses just one dish, it’s incredibly easy to whip up on any night of the week with minimal cleanup. If you ask me, there’s no better way to #CookWithPurpose, one of Frontier’s main initiatives this summer.


I love working with Frontier Co-Op because of this very message. To them, it’s all about working together to create sustainable, high-quality products that bring people together through delicious food. And you know I’m all about that!

Beautiful Mediterranean Sea Bass over Summer Roasted Vegetables made with Frontier Co-Op's Oregano Leaf. The perfect one-dish meal for summer!

Herbs and spices are some of the best tools we can use to accomplish this. They add so much incredible flavor to a recipe for very few calories, which makes healthy, delicious cooking easier than ever. They’re also perfect for those hot summer days when you want to pull together a wholesome, nutritious meal with minimal time spent slaving away over the stove or in the kitchen.

This Mediterranean Sea Bass over Summer Roasted Vegetables most definitely falls into the quick-to-make/easy-to-cleanup/loads-of-flavor category. All it takes is a half-hour marinade for the fish, 20 minutes in the oven, and a tableful of hungry people.

An overhead shot of Mediterranean Sea Bass over Summer Roasted Vegetables featuring Frontier Co-Op's Oregano Leaf.

I opted for sea bass for this particular recipe because it looked the best at the store, but you can really use any firm white fish. Just make sure all of your filets are about the same thickness so they cook evenly in the oven.

The sea bass (or whichever fish you opt to use) gets marinated in a tasty blend of Frontier Co-Op Oregano Leaf, fresh garlic, lemon juice and olive oil. This imparts all of those delicious flavors throughout the filets, so you get all of the deliciousness in every single bite. Plus, since we’re working with fairly delicate fish, it only needs a half-hour marinade. Because when we’re trying to #CookWithPurpose, we don’t want to waste away an entire evening waiting for our dinner to be ready!

Once you have the sea bass part of your Mediterranean Sea Bass over Summer Roasted Vegetables ready to go, prepping the vegetables is easy. Feel free to use your creative license here, but I opted for zucchini, red baby potatoes and fresh corn. Oh, and shallots, because shallots make everything better. The “do” for these is even easier than the marinade for the fish. We’re bathing our veggies in a simple dressing of olive oil, more oregano, salt and pepper. It really doesn’t take much when we have all of those amazing flavors going on with our fish.

We give the vegetables a little head start in the oven to make sure they have time to cook all the way through, then we add the sea bass for the last 12-15 minutes. It won’t take long for all of the delicious smells from the Oregano Leaf and lemon juice to start wafting through the house, so it’s a good thing you won’t have to wait too long before enjoying!

Individually plated Mediterranean Sea Bass over Summer Roasted Vegetables featuring Frontier Co-Op's Oregano Leaf.

What are your favorite warm weather recipes featuring herbs and spices? How are you going to #SpiceUpSummer this year?

Beautiful Mediterranean Sea Bass over Summer Roasted Vegetables made with Frontier Co-Op's Oregano Leaf. The perfect one-dish meal for summer!
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Mediterranean Sea Bass over Summer Roasted Vegetables
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hrs
 

The perfect, healthy, one-dish meal featuring fresh sea bass and summer's best produce, with tons of zesty Mediterranean flavor.

Course: Main Course
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
For the fish:
  • 4 pieces of sea bass filet (about 1 1/2 pounds total)
  • 3 cloves garlic, peeled and minced
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 teaspoons Frontier Co-Op Oregano Leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Frontier Co-Op Cayenne
For the vegetables:
  • 4 baby red potatoes, thinly sliced
  • 2 zucchini, cut into thin disks
  • 3 ears of corn, shucked and kernels cut off the cob
  • 1 large shallot, thinly sliced
  • 1/4 cup olive oil
  • 1 1/2 teaspoons Frontier Co-Op Oregano Leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Combine sea bass and all other marinade ingredients in a large, resealable plastic bag, making sure the marinade covers the fish fairly evenly. Place bag in refrigerator to marinate for about 30 minutes.

  2. Preheat oven to 500 degrees Fahrenheit.

  3. Next, prep the vegetables. Toss all vegetable ingredients together in a large casserole dish. Once oven is preheated, place vegetables in for 5-10 minutes.

  4. Remove vegetables from oven (do not turn off oven) and place the marinated sea bass filets over top. Return casserole dish to the oven and bake for another 12-15 minutes, or until the sea bass is cooked through. Serve immediately.

Asian Paella

Classic dishes, new flavors.

A big pot of Asian Paella ready to be enjoyed!

That’s what I’m going for today with this super-duper tasty Asian Paella. I took the classic Spanish dish that I have for some reason been so intimidated to make and gave it my own Asian spin, and I am in LOVE with the result. I make a pretty darn good paella for an amateur, if I do say so myself 😉


Let’s talk for a second about that intimidation factor. I know I’ve said it before, but have you ever come across a dish that you’d die to be able to make on your own, yet that fear of the unknown holds you back? What if said dish takes an insanely long time to make? Or has some crazy involved technique that you have no idea how to do? Well, after forcing myself to tackle things like this Homemade Matcha Pasta and this Whisky Gravlax, I’m very happy to report that this is rarely (if ever) the case. I’m always amazed at how easy something ends up being after I’ve been so afraid to tackle it for so long!

So if there’s one lesson I want you to walk away with by reading this post (besides how to make an insanely delicious Asian Paella,) it’s that the seemingly insurmountable obstacles in the kitchen are hardly ever so at all, so get in there and give a new dish or technique a shot. You’ll not only broaden your “foodie” horizons, but you’ll also both impress anyone you’re cooking for and help them feel more empowered to get in the kitchen on their own and make something out of the norm.

Up-close photo of the most delicious Asian Paella you've ever tasted!

Okay, enough preaching! Let’s talk about this Asian Paella. I first came up with this idea after the hubs and I had a date night at a fairly new Spanish restaurant here in Santa Barbara called Loquita. They have a huge selection of authentic tapas and main courses, and everything is served family-style so you pretty much have no choice but to share. Did I mention they also make amazing cocktails?

When the hubs and I went there, we decided to keep it fairly simple with just a couple of tapas and one order of paella, which really is enough to serve at least four people (but whoever complained about a few leftovers?) As I started tasting all of the different flavors in the dish – chorizo, chicken, fresh mushrooms and veggies – I realized that I could easily swap in some of my favorite Asian ingredients to give this classic dish a new twist.

I used the popular Chinese sausage lap cheong in lieu of the chorizo, and decided to go with easy-to-cook shrimp instead of the chicken. I also made sure to grab shiitake mushrooms and fresh snow peas along with the usual tomatoes and bell peppers.

All of the ingredients for delicious Asian Paella thrown into one big paella pan over the grill.

Because I was already using so many strong Asian flavors (namely the lap cheong and the shiitake mushrooms) I decided to keep the seasonings of the paella traditional, using smoked paprika and saffron. Be sure to use SMOKED paprika (which you can easily find at any grocery store, including Trader Joe’s) as it will help impart the delicious smoky flavor that will make your paella taste like you’ve been cooking it over open coals all day, rather than the gas grill I recommend using here. Also, if you’re hesitant to make the minor investment in very-expensive saffron, don’t be! As you can see from this recipe, a little bit really goes a long way so it will last you a while.

As far as the cooking process, I used my trusty Gourmet Today cookbook as my guide and followed their suggested technique of cooking the paella in an oven-proof paella pan (or wok, in my case) over a gas grill. Aside from the appliance that you cook the dishes on, from there the process is much like that of making risotto, if you’ve ever ventured into that territory.

You cook the proteins first (here, that means the shrimp and the lap cheong) and then add most of the vegetables. After those ingredients have gotten a good head start on cooking, you add the rice and then the chicken broth, stirring occasionally until the rice has soaked up nearly all of the broth and other delicious seasonings.

The protein, vegetables and broth for Asian Paella set to simmering before adding in the rice.

Asian Paella simmers over the grill, waiting for all of the delicious broth to be absorbed by the rice.

One other quick note RE: the rice. I did not use the traditional Bomba rice that most paella recipes call for, simply because I was too lazy to track some down and already had some sushi rice on hand, which still worked wonderfully! The only thing I did notice was that it got mushier the longer the paella sat, because it continued to soak up any sort of liquid that was left in the pan. This shouldn’t be an issue if you’re serving your Asian Paella hot off the grill (which is THE best way, I might add) but perhaps stop the cooking process a little bit earlier (before all of the liquid is completely absorbed) if you’re planning on reheating the dish to serve later.

The recipe technique I followed in Gourmet said the entire cooking process would take about two hours, and they were spot on. If you ask me, that’s not too intimidating and means that this recipe is still totally doable for any night of the week when you need to serve a crowd.

Asian Paella for humpday dinner, anyone?

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

A big pot of Asian Paella ready to be enjoyed!
Print
Asian Paella
Prep Time
50 mins
Cook Time
1 hrs 10 mins
Total Time
2 hr
 

The classic Spanish dish gets an oriental flair with the use of lap cheong, shiitake mushrooms, fresh snow peas and so much more!

Course: Main Course
Servings: 6 people
Author: CaliGirl Cooking
Ingredients
  • 6 tablespoons olive oil
  • 1 1/2 pounds shrimp, peeled
  • 1/2 of a lemon
  • Salt and pepper for seasoning shrimp plus 1 teaspoon salt for paella
  • 1/2 pound lap cheong, sliced
  • 6 ounces shiitake mushrooms, sliced
  • 4 ounces sugar snap peas, cut in half diagonally
  • 1 red bell pepper, sliced
  • 1 large tomato, diced
  • 4 garlic cloves, peeled and minced
  • 1 teaspoon smoked paprika
  • 8 cups chicken broth
  • 1/4 teaspoon crumbled saffron threads
  • 3 cups sushi rice
Instructions
  1. In a large, oven-proof paella pan or wok, heat the olive oil over a gas grill set to medium-high heat. 

  2. In a medium mixing bowl, combine the shrimp and juice of ½ a lemon and season with salt and pepper. Add shrimp to heated paella pan and cook a few minutes, stirring occasionally, until shrimp begins to turn pink and opaque. Add the lap cheong and continue to cook until shrimp looks mostly cooked through.

  3. Move shrimp and lap cheong to the edge of the pan and add mushrooms, snap peas and bell peppers to the center. Cook these vegetables, stirring every so often, for about 4 minutes.

  4. Add tomatoes, garlic and one teaspoon salt to mixture in center of pan and stir until slightly thickened, about 6 minutes. Sprinkle with smoked paprika and cook, without stirring, for one minute before stirring the proteins on the edges of the pan back into the mixture. Stir in stock and saffron.

  5. Turn grill heat to high, cover the grill with a lid, and bring the mixture to a boil. This may take up to 20 minutes depending on your grill. Once mixture is boiling, turn heat back to medium-high and sprinkle rice evenly into the pan. Stir until all rice grains are submerged.

  6. Cook for 10 minutes, stir, and then stir. Turn heat down to medium and cook for 10-15 minutes more, stirring at 5-minute intervals, until liquid is absorbed and rice is al dente.

  7. Using potholders, carefully remove pan from the grill and let stand for about 5 minutes before serving.

Recipe Notes

(Affiliate) links for special ingredients:

Asian Paella | CaliGirlCooking.com

Greek Nachos

Figures I would come back from Italy just to share a Greek recipe with you…

Greek Nachos | CaliGirlCooking.com

I guess you could actually call these absolutely to-die-for Greek Nachos a Greek-Mexican hybrid recipe though, since we’re taking one of my favorite Mexican food dishes and giving it a Mediterranean twist. I’m really not sure why the Greek Nacho path hasn’t been traveled down more often, because when you basically sub in Greek-inspired ingredients for your typical nacho fixin’s, the result is show stopping. You may never want to eat regular nachos ever again.


Aside from these nachos, I don’t have too much other stuff to share with you today. More due to the fact that I’m a bit jetlagged (read: brain dead) from our trip and we’re driving back to Santa Barbara from the Bay Area today. Tomorrow, back to reality but at least we only have a few more days until the weekend! I fully intend on writing at least one (if not multiple) Travel Diary posts about my trip once I’ve had time to recover and soak it all in, so stay tuned!

In the meantime, let me tell you a little bit about these Greek Nachos. Because, yes, you want to know allllll about them.

Greek Nachos | CaliGirlCooking.com

We start in the most obvious of places: with the chips! We’re kicking off the Greek theme by replacing the typical tortilla chips with crispy plain pita chips, which in fact almost work better than tortilla because they tend to be thicker and sturdier – which means they can easily hold up to all of the tasty toppings we’re going to add!

Greek Nachos | CaliGirlCooking.com

The first matter of business in getting together said toppings is whipping up some healthy and tangy tzatziki sauce. I used a base of nonfat plain Greek yogurt and added lots of garlic, dill and cucumber. Make this the day before if you want, the flavors just get better as they sit.

We’ll also want to saute some eggplant as well as ground lamb with more garlic, olive oil, and some fresh lemon juice. And I’m going to take this moment right here to let you know that if you have never cooked with ground lamb before, you’ve REALLY been missing out. I love how it tastes so different than beef..It seems to give a whole new dimension to a dish (I’m also a huge fan of lamb burgers if you’re looking for more suggestions.)

Aside from putting together the tzatziki and cooking the eggplant and lamb, there’s very little involved in the preparation of our Greek Nachos. You’re going to need the requisite Greek ingredients (like tomatoes, garbanzo beans, red onion and fresh oregano) and you’re also going to track down some legit Greek cheese. I used a mix of feta and shredded Kasseri, which could also be replaced by halloumi or any other Greek cheese you’re able to find (I had the best luck at Whole Foods.)

To prep the actual nacho dish, you’re going to want to bring out your best cast iron skillet. Load up the bottom of the skillet with the pita chips, then pile on all of the prepared toppings that can stand up to a little more heat. We’re talking the lamb, beans, onions, tomatoes, and of course, cheese!

Greek Nachos | CaliGirlCooking.com

Pop all of that into the oven for about 15 minutes, top with the rest of the ingredients (like more fresh oregano and the tzatziki) and your Greek Nachos will be on the table in no time! Now how’s that for an easy Wednesday night dinner?

Greek Nachos | CaliGirlCooking.com

Greek Nachos | CaliGirlCooking.com
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Greek Nachos
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

All of your favorite Mediterranean ingredients are piled high atop crispy pita chips. The perfect quick and easy dinner for any night of the week!

Course: Main Course
Servings: 5 servings
Author: CaliGirl Cooking
Ingredients
For the tzatziki:
  • 1 cup nonfat plain Greek yogurt
  • 1 Persian cucumber, grated
  • 2 large garlic cloves, peeled and minced
  • 1 teaspoon dried dill
  • 1/4 teaspoon salt
  • Dash of pepper
For the eggplant:
  • 2 tablespoons olive oil (or more as needed if dry)
  • 1/2 of a medium eggplant, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 teaspoon fresh lemon juice
For the lamb:
  • 2 tablespoons olive oil
  • 1/2 pound ground lamb
  • 1 garlic clove, peeled and minced
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 teaspoon fresh lemon juice
All other ingredients:
  • 4-5 cups plain pita chips
  • 1 cup garbanzo beans, rinsed and drained
  • 6 ounces shredded Kasseri cheese
  • 2 ounces crumbled feta cheese
  • 6 cherry tomatoes, quartered
  • 1/4 of a red onion, thinly sliced
  • Additional fresh oregano for garnish
Instructions
  1. First, make the tzatziki. Combine all ingredients in a small mixing bowl and stir until well-incorporated. If you have time, cover and chill the mixture for at least 30 minutes, or up to overnight.

  2. To make the eggplant, heat the olive oil in a medium saute pan over medium-high heat. Add eggplant and garlic and stir to combine. Cook until eggplant is tender, adding more olive oil as needed, then season with salt, pepper and lemon juice. Remove from pan and set aside.

  3. To make the lamb, heat another 2 tablespoons of olive oil over medium-high heat (using the same saute pan.) Add the lamb, garlic and fresh oregano and cook until lamb is browned. Season with salt, pepper and lemon juice. Turn off heat and set aside.

  4. Preheat the oven to 350 degrees Fahrenheit. Spread the pita chips evenly over the bottom of a medium cast iron skillet. Sprinkle the eggplant, lamb, garbanzo beans, cheese, cherry tomatoes and red onion evenly over the top. Place in the oven for approximately 12 minutes, and then turn the broiler on high for an additional 3-5 minutes, or until the cheese on top is starting to brown. 

  5. Remove the cast iron skillet from the oven, being careful to use potholders, and drizzle on tzatziki (you don’t have to use it all, just use however much you want.) Sprinkle with more fresh oregano before serving straight out of the pan!

Greek Nachos | CaliGirlCooking.com

Eggplant Parmesan Bread Pudding

Of course I had to go and bastardize a perfect Italian dish.

Eggplant Parmesan Bread Pudding | CaliGirlCooking.com

But how else would I celebrate the fact that at the very moment you’re reading this I’ll be arriving in Florence and heading up to the beautiful villa that we’ll be calling our home for the next five days? To me, there’s no better way to kick off our Italian vacation.


And let me tell you, this Eggplant Parmesan Bread Pudding is so delicious that you won’t even mind that it strays quite a bit from the traditional dish. In fact, there really aren’t any similar techniques between the two, I simply took all of the ingredients you’d use for Eggplant Parmesan and, instead of drenching the eggplant in breadcrumbs, I decided to nestle it in huge chunks of crusty bread along with the other typical ingredients you use like tomatoes, basil and, of course, mozzarella cheese!

Eggplant Parmesan Bread Pudding | CaliGirlCooking.com

But can we talk a minute about where I am right now and where I’ll be going over the next week and a half? Because I’m desperately looking for the best places to eat, shop and sightsee during our trip.

We’re spending our first five days in Tuscany, hopping around quite a bit to places like Florence, Montepulciano and Greve in Chianti. After that, we’ll take the train out to Venice and spend another few days there before flying home. I’ve been to all of these places before and have found a few hidden gems, but I’m always looking for more, so please, please, please send any suggestions my way if you have them. It’s my in-laws’ and hubby’s first time to Italy so naturally I want to show them THE most amazing time.

Oh yea, that’s right. This trip isn’t just the hubs and I. We’re dragging along BOTH of our parents and my aunt. My aunt and I took a similar trip (staying at the same villa in Tuscany) a few years ago, and I’ve wanted to take the parents back ever since. Fun fact: Chris and I even talked about eloping and getting married at this very villa! In the end, we couldn’t bring ourselves to exclude some of our nearest and dearest (which we would inevitably have to do with an international wedding) so you can imagine how excited I am to bring everyone that’s so special to me to this very special place.

Eggplant Parmesan Bread Pudding | CaliGirlCooking.com

Anywho, let’s get back to this Eggplant Parmesan Bread Pudding because I clearly have more exciting things to be doing (ahem, packing) then slaving over the computer all day.

I love this recipe because there are only about 20 minutes of hands-on prep, and then you just throw it in the oven and 30-ish minutes later you have a well-rounded meal (we’re talking veggies, cheese and bread) ready to just plop down on the table and serve with a huge side salad. I’m definitely speaking from experience and let me tell you, the salad is a must. It’s the perfect complement to such a filling yet tasty dish and, hey, balance!

So the only prep you have to do is toast the breadcrumbs (which BTW you can also do up to a day in advance), give the eggplant and garlic a little saute and mix all of the “pudding” ingredients together in a big bowl before dumping it into your baking dish. That’s seriously it. Let me tell ya, it can’t get much easier!

Eggplant Parmesan Bread Pudding | CaliGirlCooking.com

Towards the end of our Eggplant Parmesan Bread Pudding’s baking time, we’ll want to pop on the broiler for a few minutes, just long enough to get that cheese on top a little golden brown (is anyone else as obsessed with slightly burnt cheese as I am?)

Straight out of the oven -> Onto the table -> Into the mouth. That’s my ideal dinner if I’ve ever heard of one.

Now excuse me while I undoubtedly go gorge myself on all of the delicious Italian food and drink I can find for dinner. You know you want to make this Eggplant Parmesan Bread Pudding tonight and eat along with me in spirit!

Eggplant Parmesan Bread Pudding | CaliGirlCooking.com

Eggplant Parmesan Bread Pudding | CaliGirlCooking.com
Print
Eggplant Parmesan Bread Pudding
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

The classic Italian dish revamped in bread pudding form. Sauteed eggplant, fresh tomatoes, basil and mozzarella tucked into loads of crusty bread.

Course: Main Course
Cuisine: Italian
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 1/2 cup butter
  • 5 cups cubed crusty bread
  • 2 tablespoons olive oil
  • 3 1/2 cups cubed eggplant (about 1/2 of a medium eggplant)
  • 3 cloves garlic, minced
  • 4 eggs, lightly beaten
  • 1 cup milk
  • 1 1/2 cups shredded mozzarella
  • 4 ounces cubed mozzarella
  • 4 medium tomatoes, diced
  • 1/2 cup basil, plus additional for garnish
  • Salt and pepper
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.

  2. Melt the butter in a large saute pan over medium heat. Once butter is melted, add the bread and toss to evenly coat. Let bread toast in the butter until golden brown, tossing occasionally to make sure it browns evenly, about 8 or so minutes. Place finished toasted bread cubes in a large mixing bowl and set aside.

  3. In the same saute pan, heat the olive oil over medium. Once oil is heated, add the eggplant and then the garlic, tossing to combine and evenly coat. Saute until eggplant has softened slightly, again about another 8 minutes or so. 

  4. Add eggplant mixture and remaining ingredients (except for additional basil to garnish) to the large bowl containing the bread cubes and toss to combine. 

  5. Pour mixture into a medium sized casserole dish and bake in oven for 30 minutes. Towards the end of the cooking time, keep an eye on the bread pudding to make sure the top is not getting too brown. Somewhere between 25 and 30 minutes, depending on how hot your oven is, turn the broiler on high. Bake for an additional 3-5 minutes, or until the cheese on the top of the dish is golden and bubbly. Remove and let cool just slightly before serving. Best served with a large green salad.

Eggplant Parmesan Bread Pudding | CaliGirlCooking.com