You’ll need about ½ quart
Eggplant
4 eggplants 1/2 inch circular slices
salt & freshly ground black pepper
TT all-purpose flour (dredging)
2 eggs, beaten
1 cup breadcrumbs
1 cup vegetable oil
4 sliced tomatoes 1/2 inch think
1/2 cup shredded mozzarella cheese
Garnish fresh basil grated parmesan balsamic glaze
Directions
Preheat oven to 350°F.
For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.
Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, and prepare to brown.
In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.
Places the cooked sliced on a baking sheet,.
Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.
To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower. Top with parmesan cheese and balsamic glaze
Great dish!
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