Fried Eggplant Appetizer with Fresh Mozzarella
Crispy breaded eggplant rounds layered with fresh mozzarella, sun-dried tomatoes, and basil, finished with a bright balsamic dressing.
Servings: 4 servings
Calories: 550kcal
Cost: $$$
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.
Notes
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
Calories: 550kcal
