-
Prep time
10 minutes
-
Cook time
20 minutes
-
Serves
2
Author Notes
Eggplant parm doesn't have to take hours to make or feed a whole crowd. In my version, I turn the tables on tradition and give BelGioioso's Fresh Mozzarella Lower Moisture for Baking the star treatment, breading and frying the mozzarella slices to golden perfection. I then stack them high with slices of juicy tomato, grilled eggplant, and a bright, garlicky vinaigrette to tie it all together. Make just enough for yourself or easily double or triple the recipe for a delicious dinner with friends. —César Pérez
Test Kitchen Notes
This recipe is presented in partnership with BelGioioso. —The Editors
Watch This Recipe
Mozzarella Fritta Stacked Eggplant Parm
Ingredients
- For the Eggplant
-
1
small eggplant, sliced into ½-inch rounds, salted
-
1/4 cup
extra-virgin olive oil
-
1
lemon, juice and zest
-
3
cloves garlic, grated
-
Kosher salt
-
Freshly ground black pepper
- For the Mozzarella:
-
8 ounces
BelGioioso Fresh Mozzarella Lower Moisture for Baking
-
1/2 cup
all-purpose flour
-
2
large eggs, beaten
-
1 cup
bread crumbs
-
Olive oil, for frying
-
Heirloom tomatoes, sliced
-
1 bunch
fresh basil leaves
-
BelGioioso Freshly Shredded Parmesan Cheese
Directions
-
Make the marinade: In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
-
Grill the eggplant: Preheat a grill or grill pan to medium-high heat. Brush eggplant slices with the marinade and grill for 2-3 minutes per side, or until tender and slightly charred.
-
Bread the mozzarella: Dredge mozzarella slices in flour, then dip in beaten eggs, and finally coat in bread crumbs.
-
Fry the mozzarella: Heat olive oil in a shallow pan over medium heat. Fry the breaded mozzarella slices for 1-2 minutes per side, or until golden brown and crispy. Drain on paper towels.
-
Assemble the stacks: Season tomato slices lightly with salt and pepper. On a serving platter or individual plates, layer grilled eggplant, tomato slices, fried mozzarella, basil, and Parmesan. Repeat layers, ending with mozzarella. Top with more vinaigrette and finish with basil.
See what other Food52ers are saying.