This week I was going to do regular Eggplant Parmesan.  But then I started thinking of some other ideas.  Thanks to a fellow blogger’s (Amelia over at http://www.ztastylife.com) comment at my original Eggplant Slices post, I decided to make a smaller version of Eggplant Parmesan.

I fried the eggplant like I normally do (flour, egg and breadcrumbs), then let them drain on paper towels.  This is very important to let as much grease/oil soak into the towels otherwise it will be too oily.

I then sliced some fresh mozzarella to 1/2 the width of the eggplant slices.

Layered them on top of each other and topped with some warm fresh marinara sauce I had previously made.

Then I garnished with basil, which really could have been a more integral ingredient, but maybe next time.

I had sliced the whole eggplant, and had enough for 4 people.   My mother joined me, but my husband being sensitive to fried foods, just had a bite instead.  Good remarks from all.

Except…

1. I didn’t drain them on the towels like I normally do.  I tried to let them sit on some racks as an experiment.   Now I know to take advantage of the paper towels!
2. I had to take photos so my piece was pretty cold when I got to it.   It still tasted great but next time they will be warm thanks to not having to photograph.

One thing about this way of serving the recipe is presentation.   My mother was impressed and quite frankly so was I.  It looked like what I had envisioned in my mind, but didn’t think it would happen.

I love days like these!

Enjoy the recipe – here it is… Fried Eggplant and Mozzarella Stacks.

Liz
SimpleItalianCooking.com
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