Fried Eggplant Stacks Recipe With Fresh Mozzarella
Fried Eggplant Stacks Recipe With Fresh Mozzarella. Thin cut fried eggplant slices layered with fresh mozzarella, sundried tomatoes, fresh basil, and finished with a balsamic vinaigrette .
Servings: 4 servings
Calories: 500kcal
Cost: $$$
Ingredients
- 1 large eggplant
- 2 large eggs
- 1/4 cup water
- 1 cup plain breadcrumbs
- 1-2 cups canola oil
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4-6 ounces sun-dried tomatoes
- 8 ounces fresh mozzarella cut into 8-10 slices
- 1/4 cup sliced fresh basil
Instructions
PREPARING THE EGGPLANT:
- Begin by cutting the ends off the eggplant and removing all the skin. Next, slice the eggplant in 1/4-inch slices, forming 12-15 flat circles, and set aside.
- In a large mixing bowl, add the eggs and water and whisk to form an egg wash. In another mixing bowl, add the breadcrumbs.
- Dredge each eggplant slice in the egg wash and then the breadcrumbs and place on a baking sheet to stage for frying. Repeat this process until all the eggplant is breaded.
FRYING THE EGGPLANT:
- In a large skillet, add 1 cup canola oil and bring to a high heat. Next, place 4-5 slices of eggplant into hot oil, ensuring not to crowd the skillet.
- Once the bottom of the eggplant slice begins to brown, about 1-2 minutes, flip it over and brown the other side, about 1-2 minutes.
- Remove finished eggplant slices to baking sheet and stack between layers of paper towels to strain excess oil. Use additional canola oil as needed.
- Repeat this process until all eggplant slices have been cooked. Set aside and let the eggplant cool for 10 minutes.
PREPARING THE VINAIGRETTE:
- In a small bowl, add the extra virgin olive oil, balsamic vinegar, salt, ground black pepper, and dried oregano. Whisk well to incorporate all the ingredients.
- Set the vinaigrette aside until you are ready to build the eggplant stacks.
STACKING THE EGGPLANT:
- To complete one eggplant stack, begin by placing one eggplant slice on a cutting board or flat clean surface.
- Next, place a slice of fresh mozzarella on top of the eggplant, 2 pieces of sun-dried tomatoes on top of the fresh mozzarella, a pinch of fresh basil on top of the sun-dried tomatoes, and drizzle a small amount of balsamic vinaigrette over the basil (whisk if needed). This will form your first section.
- Next, repeat this process to form a second complete section. To finish off the complete 2 section eggplant stack, add a final slice of eggplant on top of the second section.
- Repeat this process until you have 4 complete eggplant stacks.
TO SERVE:
- Place the eggplant stacks on a large serving dish and drizzle with more vinaigrette.
Notes
Invent Your Recipe:
For this eggplant stacks recipe I am using fresh mozzarella for the cheese. You could also use sliced asiago cheese, sharp provolone, fontina or whatever slicing cheese you prefer. Or remove the cheese entirely from the recipe. It is up to you.
I love the flavor of sundried tomatoes, but I have also made this recipe with fresh sliced tomatoes, roasted red peppers, marinated artichoke hearts, and sliced hot peppers. You can really layer any vegetable you like on the eggplant. If you can get it to sit between two slices of eggplant, you can use it.
You can leave the fresh basil out of the recipe if you are not a fan, or use whatever fresh herbs you like. Or add more vegetables. Again, invent your version of this recipe.
For a simple option for the dressing you can use your favorite store bought variety.
Nutrition
Calories: 500kcal