Fried Eggplant Recipe

Prepare eggplant

Trim the stem off the eggplant and slice into 1/4- to 1/3-inch rounds (about 12–14 slices from a large eggplant). Lay slices on a wire rack or paper towels, sprinkle both sides lightly with 1 tsp salt, and let sit 15–20 minutes to draw out bitterness. Pat dry with paper towels.

Set up breading station

Place the flour in a shallow bowl. In a second bowl whisk together the eggs and 1 cup milk until smooth. In a third bowl combine the breadcrumbs, 1/4 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp dried oregano, and 1/2 tsp black pepper.

Bread the slices

Dredge each eggplant slice in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture to evenly coat. Place breaded slices on a baking sheet in a single layer.

Fry eggplant

In a large skillet over medium heat, pour enough vegetable oil to reach about 1/4-inch depth (approximately 1 cup). Heat until oil reaches 350°F (if you don't have a thermometer, a breadcrumb should sizzle immediately). Fry the breaded eggplant in batches so they aren’t crowded, 2–3 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined tray and keep warm in a low oven (200°F) while finishing remaining slices.

Pull mozzarella (if starting from a fresh ball)

If using a whole fresh mozzarella ball, shred or pull it into irregular pieces about 1/2–1 inch in size by tearing with your hands; sprinkle with 1/4 tsp kosher salt and set aside at room temperature. If using pre-pulled mozzarella curd, simply portion into pieces. Keep covered until assembly so it stays soft.

If peppers are whole, slice roasted red peppers into 1/2-inch strips. Toss pepper strips with 1 tbsp extra-virgin olive oil and warm briefly in a small skillet over low heat (about 1–2 minutes) to loosen and enhance flavor. Arrange prosciutto slices on a plate or gently tear into smaller pieces for easier assembly.

Make the vinaigrette by whisking together 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Slowly whisk in 3 tbsp extra-virgin olive oil until emulsified. Taste and adjust seasoning. Toss the baby arugula with just enough vinaigrette to coat (about half the vinaigrette for plating; reserve the rest).

To assemble 4 servings: On each plate place a small bed of dressed arugula (about 1/2 cup). Arrange 3 fried eggplant slices on top of the arugula, slightly overlapping.

Top the eggplant with pieces of pulled mozzarella (about 2 oz total per plate), then drape 1 slice of prosciutto (or torn pieces) over or beside the cheese. Add 2–3 strips of roasted red pepper on each plate.

Finish with optional basil leaves and a light sprinkle of shaved Parmesan. Drizzle a little of the reserved balsamic vinaigrette and/or 1 tbsp balsamic reduction over the assembled stack. Serve immediately while eggplant is still warm so the mozzarella softens slightly.