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Fried Eggplant Stacks

Fried Eggplant Stacks
  • Sometimes I see a sale and buy an item with no idea what I should make with it. This eggplant one example. Although once I got home I knew what I wanted to make, since I had some fresh basil, a jar of sauce and mozzarella.

Scroll to the end of the post for the printable recipe.

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I had originally wanted to call these eggplant parmesan stacks, except there’s no parmesan, so fried eggplant stacks it is. The eggplants are sliced, dredged in egg and breadcrumbs, then fried for a few minutes and set aside in order to assemble the stacks. Layers of eggplant, sauce, cheese and basil are repeated until about 6 stacks are made. The breaded, cheesy eggplant is so meaty and flavorful that you won’t miss eating meat anytime soon.

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I had Italian basil and Purple basil so I decided to use both.

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Instructions with Photos:

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Preheat oven to 420 degrees.

DSC_2927Dredge the eggplant slices in egg, then dip in the panko/breadcrumb mixture, shaking off any excess.

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Heat a large skillet filled with 3/4 cup oil to medium high heat. Place eggplant in and fry for 2/3 minutes until golden, then turn to brown the other side. DSC_2945

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Set eggplant on a paper towel lined plate and set aside.

Spread a thin layer of sauce on a large casserole dish (I used a 9 x 13 inch Pyrex dish). Assemble the stacks as follows: eggplant, sauce, mozzarella and basil leaf, and repeat until you finished using all slices.

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Cover casserole dish with foil and bake for 15 minutes.

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And voila!

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Dinner is served.

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eggplant pin

Fried Eggplant Stacks

July 20, 2017
: 4
: Easy

Layers of eggplant, sauce, cheese and basil are repeated until about 6 stacks are made. The breaded, cheesy eggplant is so meaty and flavorful that you won’t miss eating meat anytime soon.

By:

Ingredients
  • 1 large eggplant, sliced into thin circular disks
  • 2 eggs + 1 tsp. salt
  • 1/2 cup panko + 1/2 cup Italian breadcrumbs
  • 5 oz. shredded mozzarella cheese
  • fresh basil leaves
  • jar of tomato sauce
  • 3/4 cup oil for pan frying
Directions
  • Step 1 Preheat oven to 420 degrees. Dredge the eggplant slices in egg, then dip in the panko/breadcrumb mixture, shaking off any excess.
  • Step 2 Heat a large skillet filled with 3/4 cup oil to medium high heat. Place eggplant in and fry for 2/3 minutes until golden, then turn to brown the other side. Set eggplant on a paper towel lined plate and set aside.
  • Step 3 Spread a thin layer of sauce on a large casserole dish (I used a 9 x 13 inch Pyrex dish). Assemble the stacks as follows: eggplant, sauce, mozzarella and basil leaf, and repeat until you finished using all slices.
  • Step 4 Cover casserole dish with foil and bake for 15 minutes.


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