Steve's Eggplant Stack

Total Time:
1 hr 20 min
Prep:
30 min
Inactive:
30 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 large eggplant, cut lengthwise into 1/4-inch slices
  • Kosher salt
  • 1 cup all-purpose flour
  • Ground black pepper
  • 2 eggs, scrambled
  • 1 tablespoon grated Parmigiano-Reggiano, plus more for garnish
  • 1/4 cup Italian parsley leaves, roughly chopped
  • 1 1/2 cups breadcrumbs
  • 1 cup vegetable oil
  • 3 to 4 medium tomatoes, sliced
  • Garlic powder
  • Fresh basil leaves
  • Extra-virgin olive oil
  • Balsamic vinegar
  • 1 pound cow mozzarella (not buffalo), sliced
  • 1/2 cup arugula
Directions
  • Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out. Place something heavy, like a frying pan, on top to get the moisture out.

  • In a medium bowl, place the flour, 1 teaspoon salt and 1 teaspoon pepper. In a second medium bowl, add the eggs, Parmigiano-Reggiano, half of the parsley and some salt and pepper, and whisk together. In a third medium bowl, add the breadcrumbs and the remaining parsley and toss together. Coat the eggplant slices in the flour, then in the egg mixture and then in the breadcrumbs.

  • Heat the vegetable oil in a skillet and fry the eggplant slices until they're crisp and golden brown. Don't crowd the pan. Let them drain on a paper towel to get excess oil off.

  • Top 1 slice of eggplant with 1 slice of tomato, and then season with salt, pepper and garlic powder. Add 3 basil leaves, top with extra-virgin olive oil and balsamic vinegar and a slice of mozzarella. Repeat the process with the remaining ingredients.

  • In a large bowl, toss the arugula with some salt, pepper and extra-virgin olive oil. Add to the top of the stacks and add more Parmigiano-Reggiano on top. Season with salt and pepper.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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