Mozzarella Stick Recipe

Roast and drain eggplant

Preheat the oven to 220°C (425°F). Prick the eggplants with a fork several times, place on a baking sheet and roast for 30–35 minutes until collapsed and skin is charred. Remove and let cool until manageable, about 10 minutes.

Slice the eggplants and scoop out the flesh into a fine-mesh sieve or colander set over a bowl. Sprinkle with 1/2 tsp salt and let drain/degorge for 15 minutes to remove excess moisture. Press gently to remove liquid.

Cook and reduce

Heat 2 tbs olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add the drained eggplant flesh and tomato paste; cook 4–5 minutes, stirring, until mixture is slightly thickened and any raw tomato paste taste is gone.

Transfer the warm eggplant mixture to a blender or food processor. Add heavy cream, grated Parmesan, basil leaves, 1 tsp salt and 1/2 tsp black pepper. Puree until very smooth and mousse-like, scraping down sides. Taste and adjust seasoning. Chill in refrigerator at least 30 minutes to firm slightly before assembly.

Prepare cheese

Cut the mozzarella block into uniform sticks about 1.5 cm x 1.5 cm x 8 cm (about 1/2" x 1/2" x 3") or preferred size. Pat sticks dry with paper towels and freeze on a tray for at least 30 minutes — this helps prevent cheese from melting too quickly when frying.

Make dredging stations

Place the flour in a shallow bowl. Whisk together eggs and milk in a second bowl. In a third bowl combine breadcrumbs, cornstarch, dried Italian seasoning, garlic powder, 1 tsp salt and 1/2 tsp black pepper. The cornstarch helps the coating adhere and stay crisp.

Coat each chilled mozzarella stick: roll in flour (tap off excess), dip into egg wash, then press into breadcrumb mixture. For extra security, repeat egg wash and breadcrumbs for a double-coated crust. Place coated sticks on a tray and freeze again for 20–30 minutes to set the coating.

Fry

Pour vegetable oil into a heavy-bottomed pot to a depth of about 5 cm. Heat to 175°C (350°F). Fry sticks in batches (do not overcrowd) 1–1.5 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels. Keep warm in a 90–100°C oven if needed while frying remaining batches.

Alternative: For a lower-fat option, bake at 220°C (425°F) on a lightly oiled sheet for 8–10 minutes, turning once; finish under the broiler 1–2 minutes to color (results will be less uniformly crisp).

Cook sauce

Core and roughly chop yellow tomatoes. Heat 1 tbs olive oil in a small saucepan over medium heat. Add chopped shallot and cook 2–3 minutes until soft but not browned. Add tomatoes and cook 6–8 minutes until they break down. If using, add white wine and let reduce by half. Stir in sugar, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently until saucy and slightly thickened, about 5 minutes. Remove from heat and let cool slightly.

For a smooth, bright sauce, puree with an immersion blender or in a blender until silky. Taste and adjust seasoning. If sauce is very acidic, add a tiny pinch more sugar; if too thin, simmer a bit longer.

Finish & plate

Spread a spoonful (about 1–2 tbs) of chilled eggplant parm mousse onto each serving plate in a small smear. Spoon or dot 1–2 tbs of yellow tomato sauce nearby. Arrange 3–4 mozzarella sticks on the plate, leaning against the mousse for height. Garnish with chiffonaded basil and microgreens or parsley. Serve immediately so sticks are hot and crisp.