Crispy Eggplant Caprese Stacks

 Summer is the perfect time to enjoy fresh vegetables right from the garden. One of our favorites this time of the year is these crispy eggplant caprese stacks. Fresh eggplants, tomatoes, basil and mozzarella. These are simple and perfect for any occasion.

These are on the menu at a local restaurant we frequent. Fran ordered them last week, but they were out of the eggplant. She immediately called our daughter Jamie and said, we are making these tomorrow, and we did. Enjoy the recipe.

Crispy Eggplant Caprese Stacks

Eggplant Caprese Stacks Ingredients:

2 medium-sized eggplants (Peeled and sliced to 1/4-inch thick)

2 or 3 tomatoes (sliced 1/4-inch thick)

8 oz. mozzarella (sliced 1/4-inch thick)

Fresh basil leaves

Balsamic glaze

Ingredients for Frying the Eggplants:

2 cups or more of flour

4 large eggs (beaten)

2 cups or more of seasoned bread crumbs

Olive oil or vegetable oil for frying

Instructions for frying:

  1. Add the flour, and bread crumbs into two shallow dishes, and the beaten eggs into a bowl.
  2. Coat the eggplant slices in the flour, then dip them into the eggs, and then coat them in bread crumbs. 
  3. Place the breaded eggplant slice on a cookie sheet lined with parchment paper.
  4. Prepare a frying pan with oil and heat to 350 to 375 degrees.
  5. Fry the eggplant slices until they are golden brown on both sides.
  6. Place them on a cookie sheet lined with paper towels.

Building the Eggplant Stacks:

Start with the first eggplant slice, then a slice of tomato, next a slice of mozzarella, and then fresh basil leaves. Repeat this 3 times for a complete stack. Top off the stacks with another slice of tomato and fresh basil leaves.

Drizzle the stacks with balsamic glaze and serve.

Slicing Eggplant

Slice the eggplant into 1/4-inch slices

Tomatoes and Mozzarella

Slice the tomatoes and mozzarella and set aside

Preparing the Eggplant

Coat the eggplant slices in flour then egg, and then coat with bread crumbs

Frying Eggplant

Fry the eggplant slice until golden brown on both sides.

Fried Eggplant

Fried eggplant slices on a paper towel ready to build the stacks. I like eating the eggplant just out of the fryer with a little salt and pepper.

Why You'll Love This Recipe:

Healthy and Light: Packed with fresh vegetables, this dish is both nutritious and satisfying.

Easy to Make: With a few simple steps, this is ready in no time.

Versatile: Serve it as an appetizer, side dish, or even a main course.

Flavorful: The combination of eggplant, juicy tomatoes, creamy mozzarella, and fresh basil is simply delicious.

2 comments:

  1. Amazing, love this, will have to give it a try. Thanks for sharing at B&I

    ReplyDelete

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