Eggplant Stack Recipe
panko crusted eggplant, roasted red peppers, fresh mozzarella, spinach, pomodoro sauce
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Ingredients
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Eggplant Preparation
Layering Ingredients
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each eggplant slice first in flour, then in egg, and finally coat with panko breadcrumbs.
- 3
Fry the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices for about 3-4 minutes on each side until golden brown. Remove and let them drain on paper towels.
Layering and Baking
- 4
Assemble the Stack
In a baking dish, spread a thin layer of pomodoro sauce on the bottom. Layer half of the fried eggplant slices, followed by half of the roasted red peppers, half of the fresh mozzarella cheese, and half of the fresh spinach.
- 5
Repeat the Layers
Repeat the layering with the remaining ingredients: another layer of eggplant, roasted red peppers, mozzarella, and spinach. Top with the remaining pomodoro sauce.
- 6
Bake
Preheat the oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
- 7
Serve
Remove from the oven and let it cool for a few minutes. Slice into portions and serve warm.