Crispy Eggplant Stacks

Similar to eggplant napoleon, these eggplant stacks make a great appetizer! They are unique, pretty and quite delicious! The small drizzle of flavored balsamic adds a sweetness which pairs great with the saltiness from the fried eggplant. A little bit goes a long way.

Serves: 4
Prep/Cook time: 25 minutes


1 eggplant, peeled and sliced thin
2 eggs, whisked in a bowl
1 cup of seasoned breadcrumbs
Oil for frying
1/2 cup marinara, warm (jarred, or homemade)
Fresh mozzarella, sliced
Fresh basil, for garnish
2 tbs balsamic (I use raspberry or fig infused)
Salt, to taste


1. Dip each slice of eggplant into the whisked eggs. Then into the breadcrumbs until fully coated.

2. In a medium saute pan, heat oil on medium heat.

3. Fry eggplant discs for 60 to 90 seconds on each side, until golden brown. Remove and place onto cooling rack. Salt immediately.

4. On your serving plates, spoon on some sauce. Build your stacks - eggplant, mozzarella, very light drizzle of balsamic - repeat. Garnish top with fresh basil and a final drizzle of balsamic. Serve warm.

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