Eggplant Tower Recipe
Crispy eggplant layered with fresh tomato and fresh mozzarella finished with a drizzle balsamic reduction
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Ingredients
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Eggplant Preparation
Layering Ingredients
Method
Preparing the Eggplant
- 1
Slice and Salt the Eggplant
Cut the eggplant into 1/2 inch thick slices. Place the slices in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness.
- 2
Prepare Breading Station
Set up a breading station with three bowls: one with beaten eggs, one with a mixture of breadcrumbs and grated Parmesan cheese, and one for the salted eggplant slices.
- 3
Bread the Eggplant
Rinse the eggplant slices to remove excess salt, then dry them with paper towels. Dip each slice first in the egg mixture, then coat in the breadcrumb mixture, pressing gently to adhere.
- 4
Fry the Eggplant
In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices until golden brown and crispy, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
Assembling the Eggplant Tower
- 5
Prepare the Tomatoes and Mozzarella
Slice the fresh tomatoes and fresh mozzarella into 1/4 inch thick slices.
- 6
Layer the Ingredients
On a serving plate, start layering the eggplant, tomato, mozzarella, and basil leaves. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
- 7
Drizzle Balsamic Reduction
Drizzle balsamic reduction over the assembled tower for added flavor and presentation.