If you are looking for an impressive conversation starter to bring to your next dinner party, you just found it. This fried eggplant appetizer with fresh mozzarella is crispy, comforting, and looks beautiful stacked up on a serving platter.
It’s actually one of the exclusive features from my award-winning cookbook, Invent Your Recipe: Italian, but today, I’m breaking it out of the pages to share it with you here.
The first time I ever made these, I was 17 years old working behind the counter at an Italian deli. We would prep them for the catering menu or fry up a quick batch as a lunchtime special.
Customers always had a million questions about this unique fried eggplant appetizer with fresh mozzarella: How do we eat them? Can we serve them cold? What else can we put inside?
My advice hasn’t changed since I was a teenager: just dive right in!
These towers are incredible whether they are hot out of the skillet or served at room temperature. Eat them with your hands like a sandwich, or use a fork and knife.
Pro-Tips for Perfect Crispy Eggplant
Frying eggplant can be tricky because the vegetable acts like a literal sponge for oil. Here is how to keep your appetizer perfectly crispy and light:
Don’t Crowd the Skillet: When frying, only cook 4 to 5 slices at a time. If you crowd the pan, the temperature of the canola oil drops quickly, and the eggplant will absorb the oil instead of crisping up.
The Paper Towel Drain: Always stage a baking sheet lined with multiple layers of paper towels next to your stove. As soon as the eggplant slices turn golden brown on both sides (about 1–2 minutes per side), transfer them immediately to the paper towels to drain the excess oil.
Let it Cool Before Stacking: Give the fried circles about 10 minutes to cool slightly before building your towers. If they are screaming hot, they will instantly melt the fresh mozzarella into a watery puddle, losing that clean look.
How To Make Fried Eggplant Appetizer with Fresh Mozzarella
Bread the Eggplant:
- Whisk the eggs and water in a large bowl to create your egg wash. Place the breadcrumbs in a separate shallow bowl.
- Dredge each eggplant slice into the egg wash, then coat thoroughly in the breadcrumbs. Set aside on a baking sheet.
Fry until Golden:
- Heat 1 cup of canola oil in a large skillet over high heat. Fry the eggplant slices in small batches for 1–2 minutes per side until beautifully browned.
- Drain on paper towels, adding more oil to the pan as needed between batches. Let cool for 10 minutes.
Mix the Dressing:
- In a small bowl, vigorously whisk together the extra virgin olive oil, balsamic vinegar, salt, black pepper, and dried oregano.
Build the Appetizer Stacks:
- Lay one fried eggplant slice down. Top with a slice of fresh mozzarella, two pieces of sun-dried tomatoes, a pinch of fresh basil, and a light drizzle of the vinaigrette.
- Place a second eggplant slice on top and repeat the layers. Cap off the stack with a third slice of eggplant.
How To Serve Fried Eggplant Appetizer with Fresh Mozzarella
- Arrange the 4 complete stacks on a large serving dish and give them one final drizzle of the remaining balsamic vinaigrette.
Invent Your Recipe
The beauty of the “no-recipe” mindset is that a dish like this is completely customizable. If you can get an ingredient to sit flat between two crispy slices of eggplant, it belongs in the stack.
The Cheese: I love the clean, milky flavor of fresh mozzarella here. But if you want a sharper bite for this fried eggplant appetizer with fresh mozzarella, swap it out for aged provolone, creamy fontina, or sharp asiago. Want to keep it dairy-free? Skip the cheese entirely.
The Fillings: Sun-dried tomatoes offer a rich, concentrated sweetness that cuts through the fried richness. That said, I’ve made these using fresh beefsteak tomato slices, roasted red peppers, or marinated artichoke hearts. If you have an abundance of garden-fresh peppers or hot cherry peppers from a late-summer harvest, chop them up and throw them in.
The Herbs & Dressing: Fresh basil is classic, but a pinch of fresh oregano or flat-leaf parsley works beautifully too. If you are strapped for time, skip the homemade whisking and grab your favorite store-bought balsamic glaze or vinaigrette.
For more ideas like this Fried Eggplant Appetizer with Fresh Mozzarella, check out these appetizer dishes.
Frequently Asked Questions
Should I salt the eggplant beforehand to draw out moisture?
Because we are slicing these thin (around 1/4-inch) and frying them immediately at a high heat, you don’t strictly need to salt them. However, if you have extra time, salting the raw slices and letting them sit for 20 minutes before wiping them dry can help concentrate the flavor.
Can I bake these instead of frying?
You can, though you won’t get that exact authentic deli-style crunch. If baking, spray the breaded slices generously with olive oil spray and bake at 400°F for about 20–25 minutes, flipping halfway through.
How long does this fried eggplant appetizer with fresh mozzarella keep in the fridge?
You can store assembled stacks in an airtight container for up to 2 days. Keep in mind the breading will lose its crunch as it sits with the moist cheese and dressing, but they still taste incredible cold or at room temperature the next day.
Cooking is all about confidence and adaptation. This fried eggplant appetizer with fresh mozzarella recipe gives you a solid framework, but don’t be afraid to experiment with whatever ingredients you love.
If you’re looking for more comforting, vegetable-forward ideas to add to your rotation, check out my favorite vegetarian recipes, or pair these stacks with a side of my simple Escarole and Beans.
Don’t forget to follow along on my Pinterest page where I share new updates and kitchen inspirations directly from my home to yours!
The Recipe
Fried Eggplant Appetizer with Fresh Mozzarella
Ingredients
- 1 large eggplant peeled and cut into 1/4-inch round slices (approx. 12–15 circles)
- 2 large eggs
- 1/4 cup water
- 1 cup plain breadcrumbs
- 1 to 2 cups canola oil for frying
- 8 oz fresh mozzarella cut into 8–10 slices
- 4 oz sun-dried tomatoes
- 1/4 cup fresh basil leaves sliced
For the Balsamic Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
Instructions
Bread the Eggplant:
- Whisk the eggs and water in a large bowl to create your egg wash. Place the breadcrumbs in a separate shallow bowl.
- Dredge each eggplant slice into the egg wash, then coat thoroughly in the breadcrumbs. Set aside on a baking sheet.
Fry until Golden:
- Heat 1 cup of canola oil in a large skillet over high heat. Fry the eggplant slices in small batches for 1–2 minutes per side until beautifully browned.
- Drain on paper towels, adding more oil to the pan as needed between batches. Let cool for 10 minutes.
Mix the Dressing:
- In a small bowl, vigorously whisk together the extra virgin olive oil, balsamic vinegar, salt, black pepper, and dried oregano.
Build the Appetizer Stacks:
- Lay one fried eggplant slice down. Top with a slice of fresh mozzarella, two pieces of sun-dried tomatoes, a pinch of fresh basil, and a light drizzle of the vinaigrette.
- Place a second eggplant slice on top and repeat the layers. Cap off the stack with a third slice of eggplant.
Serve:
- Arrange the 4 complete stacks on a large serving dish and give them one final drizzle of the remaining balsamic vinaigrette.
Invent Your Recipe
Invent Your Recipe
The beauty of the “no-recipe” mindset is that a dish like this is completely customizable. If you can get an ingredient to sit flat between two crispy slices of eggplant, it belongs in the stack.- The Cheese: I love the clean, milky flavor of fresh mozzarella here. But if you want a sharper bite for this fried eggplant appetizer with fresh mozzarella, swap it out for aged provolone, creamy fontina, or sharp asiago. Want to keep it dairy-free? Skip the cheese entirely.
- The Fillings: Sun-dried tomatoes offer a rich, concentrated sweetness that cuts through the fried richness. That said, I’ve made these using fresh beefsteak tomato slices, roasted red peppers, or marinated artichoke hearts. If you have an abundance of garden-fresh peppers or hot cherry peppers from a late-summer harvest, chop them up and throw them in.
- The Herbs & Dressing: Fresh basil is classic, but a pinch of fresh oregano or flat-leaf parsley works beautifully too. If you are strapped for time, skip the homemade whisking and grab your favorite store-bought balsamic glaze or vinaigrette.
Nutrition
