Italian

Mozzarella Fritta Stacked Eggplant Parm

November  1, 2024
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0 Ratings
Photo by Ty Mecham
  • 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

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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
  1. Make the marinade: In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
  2. 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.
  3. Bread the mozzarella: Dredge mozzarella slices in flour, then dip in beaten eggs, and finally coat in bread crumbs.
  4. 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.
  5. 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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Recipe by: César Pérez

Recipe Developer & Food52 Test Kitchen Content Creator

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