Recipe courtesy of Steve Mantorano
Steve's Eggplant Stack
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 642
- Total Fat
- 47
- Saturated Fat
- 11
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 20
- Cholesterol
- 86
- Sodium
- 650
- Total: 1 hr 20 min
- Active: 50 min
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.