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FRIED eGGPLANT AND MOZZARELLA STACKS

Ingredients
1 whole eggplant cut into 1/2 inch slices
1 ball of fresh mozzarella cut into 1/4 inch slices
1/2 cup flour
2 eggs beaten (I use only 1 egg yolk)
1 cup bread crumbs mixed with 1/4 cup grated Parmesan or romano cheese.
Fresh marinara sauce for topping

INSTRUCTIONS

1. In large frying pan, heat 1/2 cup olive oil over medium heat heat.

2. Meanwhile, dip eggplant slices in the flour, then egg, then breadcrumbs.

3. Place slices in hot oil and fry for about 2-3 minutes until light golden brown.

4. Turn eggplant slices over and fry for 1 minute longer.

5. Remove from oil and let drain on some paper towels. Repeat until all eggplant slices are done.

6. Once finished, position one slice of eggplant on the bottom, then add a slice of cheese, then another eggplant, then cheese and finish with a final slice on top.

7. Top with the hot tomato sauce and garnish with some fresh basil.

8. Eat and enjoy!

TIP #1: I like to bread all my eggplant first and then fry them. This allows me to focus just on frying so I do not let anything burn.

TIP #2: Make sure oil is hot, otherwise the eggplant will just soak up all the oil and not get crispy.

TIP #3: The timing depends on the heat so if it takes a shorter amount of time to get a golden brown - then that is fine.

TIP #4: These are best served and eaten warm! Therefore, you may want to top with the hot tomato sauce when you serve them.

TIP #5: My eggplant was average size, and made enough for 4 people. It depends on how thick you make the slices too so you really have to just use your gut and common sense when doing this meal. It is very easy!

TIP #6: Top with some Romano or Parmesan cheese. This rounds out the flavor even more.