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Prep time
10 minutes
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Cook time
20 minutes
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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
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Ingredients
- For the Eggplant
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1
small eggplant, sliced into ½-inch rounds, salted
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1/4 cup
extra-virgin olive oil
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1
lemon, juice and zest
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3
cloves garlic, grated
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Kosher salt
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Freshly ground black pepper
- For the Mozzarella:
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8 ounces
BelGioioso Fresh Mozzarella Lower Moisture for Baking
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1/2 cup
all-purpose flour
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2
large eggs, beaten
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1 cup
bread crumbs
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Olive oil, for frying
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Heirloom tomatoes, sliced
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1 bunch
fresh basil leaves
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BelGioioso Freshly Shredded Parmesan Cheese
Directions
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Make the marinade: In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
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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.
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Bread the mozzarella: Dredge mozzarella slices in flour, then dip in beaten eggs, and finally coat in bread crumbs.
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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.
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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.
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