Eggplant Caprese Stack Recipe

Prepare eggplant

Slice the eggplant crosswise into 1/3-inch (about 8 mm) rounds. Lay slices on a wire rack or paper towels and lightly salt both sides. Let sit 15 minutes to draw out moisture, then pat dry with paper towels.

Set up dredging station

Place flour in a shallow dish. In a second bowl, whisk eggs with the milk until combined. In a third bowl, combine breadcrumbs, grated Parmesan and dried oregano, mixing well.

Bread the eggplant

Working in batches, dredge each eggplant slice in flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture to coat evenly. Place breaded slices on a baking sheet while you heat the oil.

Fry eggplant

Heat neutral oil in a heavy skillet over medium heat until shimmering and 350°F if using a thermometer. Fry breaded eggplant slices in batches, 2–3 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate and season immediately with a pinch of sea salt. Keep warm in a 200°F oven if making ahead.

Roast tomatoes

Preheat the oven to 400°F (200°C). Toss halved tomatoes with 1 tablespoon olive oil, minced garlic, 1/2 tsp salt and 1/4 tsp pepper on a small rimmed baking sheet. Roast 15–18 minutes until tomatoes are softened and slightly blistered. Remove and set aside to cool slightly.

Slice mozzarella and prepare basil

Slice the fresh mozzarella into 1/4-inch rounds. Tear or keep whole basil leaves, choosing similar-size leaves for stacking.

Assemble stacks

On each serving plate, place one fried eggplant round as the base. Top with a slice of fresh mozzarella, a spoonful of roasted tomatoes, and a basil leaf. Repeat for a second layer (eggplant → mozzarella → tomatoes → basil) and finish with one final eggplant slice if desired or stop after two layers for a tidy stack. Make 4 stack servings total.

Finish stacks

Drizzle each stack lightly with extra-virgin olive oil and 1/2 tablespoon balsamic glaze. Sprinkle a pinch of flaky salt and a grind of black pepper over the stacks. If you like, gently press each stack to stabilize before serving.

Quick-pickle onion

While eggplant is salting, place thinly sliced red onion in a small bowl. Add white wine vinegar, sugar and 1/8 tsp salt. Toss and let sit at least 10 minutes (longer if you want more pickling).

Dress greens

In a mixing bowl, whisk together 1 tablespoon olive oil, remaining 1/8 tsp salt and 1/8 tsp pepper. Add mixed greens and toss to coat lightly. Drain pickled onion (reserve a little pickling liquid if desired) and scatter the onion over the greens.

Plate salad

Place a small mound of dressed house greens beside each eggplant caprese stack. Optionally drizzle a small amount (1/2 tsp) of balsamic glaze over the greens for presentation.

Arrange the plate: stack at center left or right, greens alongside. Add a few extra roasted tomatoes around the stack. Finish with additional basil leaves as garnish. Serve immediately while eggplant is still warm so the mozzarella softens slightly from residual heat.