Repeat to use all the eggplant, changing the oil (another 3 tablespoons heated each time) and wiping out the skillet every two or three batches, or the burnt bits will accumulate and turn the oil black and bitter. Transfer to the paper-towel-lined baking sheet as you work. Fry for 3 or 4 minutes per side, until well browned and crisped. Once the oil shimmers, add enough eggplant slices to fit in a single layer. Heat 3 tablespoons of the grapeseed oil in a large, wide skillet over medium heat. Taste, and add salt and/or pepper as needed. Stir in the basil, salt and pepper turn off the heat. Stir in the tomatoes once they start to bubble at the edges, cook uncovered for 40 minutes, stirring occasionally, until thickened and saucy. Stir in the onions cook, stirring occasionally, for 10 to 14 minutes or just until translucent. Use a wooden spoon to break up the anchovies. Remove and discard the garlic increase the heat to medium and add the anchovies and butter, letting the butter foam and sizzle. Stir in the garlic cook, but do not brown, until the oil is well scented. Add more of the remaining bread crumbs as needed.įor the sauce: Heat the olive oil in a deep, heavy-bottomed 5-quart pot over medium-low heat. Place them on the parchment-paper-lined baking sheet as you work. Prepare the eggplant-coating components: Place the flour in a medium bowl whisk the eggs and cheese together in a separate mixing bowl, then whisk in the parsley, oregano, salt, black pepper, and crushed red pepper flakes place half of the bread crumbs in a third (medium) bowl.Ĭoat each eggplant slice in the flour, then in the egg-cheese batter, then in the bread crumbs, making sure each slice is completely coated. Use a little grapeseed oil to lightly grease three 9-by-13-inch baking dishes (or several smaller shallow baking dishes). You want to keep it simple and not have the sauce overpower the dish.For the eggplant: Line one baking sheet with several layers of paper towels and another baking sheet with parchment paper. I don’t recommend using a heavy sauce – you know the versions with the three different meats, and tons of spices. In regards to the tomato sauce, I just use my own Italian pasta sauce which is meatless. This makes a great lunch, snack or appetizer, especially during the summer when eggplant is in season. ![]() The processed blocked of mozzarella may be fine for cheese and crackers but not for this! Use fresh – the kind that is either sealed or packed in water. Mozzarella and tomato go well, and eggplant and tomato go well, and mozzarella and basil or tomato and basil go well, so no matter how you slice it (pun intended) it all goes well with each other!įor this recipe you will want to use fresh mozzarella. ![]() Mozzarella and fried eggplant go well with each other. There is no right or wrong way, as long as it tastes good. ![]() If you don’t have the sauce, frankly you can skip it and put some tomato slices on the side or even in between. Then I add the mozzarella and top it with a simple Italian tomato sauce and some fresh basil. I fried the eggplant just like I do as if making regular eggplant cutlets, however, I made a few minor changes which I talk about below. This beautiful Italian recipe uses slices of mozzarella sandwiched between layers of fried eggplant topped with fresh marinara sauce. I call this recipe Fried Eggplant and Mozzarella Stacks and you’ll see why. ![]() You can read my disclosure for more info.Įveryone loves fried eggplant, but this recipe of mine takes it a step further by adding in fresh slices of mozzarella cheese. Thanks for visiting! This post may contain affiliate links.
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