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.
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:
- Add the flour, and bread crumbs into two shallow dishes, and the beaten eggs into a bowl.
- Coat the eggplant slices in the flour, then dip them into the eggs, and then coat them in bread crumbs.
- Place the breaded eggplant slice on a cookie sheet lined with parchment paper.
- Prepare a frying pan with oil and heat to 350 to 375 degrees.
- Fry the eggplant slices until they are golden brown on both sides.
- 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.
Slice the tomatoes and mozzarella and set aside
Coat the eggplant slices in flour then egg, and then coat with bread crumbs
Fry the eggplant slice until golden brown on both sides.
