“Culinary notes: Most eggplants produce a bitter tasting alkaloid. A method for removing this unwanted flavor is to sprinkle the slices with salt and let them rest in a colander for an hour. Afterwards. Rise the slices under cold water. Gently squeezing out the moisture pressing on the slices also collapses the eggplants air pockets reducing the absorption of oil during frying”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. 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.
  3. Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, then in the bread crumbs. Set aside.
  4. In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.
  5. Places the cooked sliced on a baking sheet,.
  6. Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.
  7. To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.

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