Eggplant Appetizer Recipe
Fried rounds of aubergine layered with tomatoes and mozzarella, baked in a pomodoro sauce.
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Ingredients
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Fried Eggplant
Tomato Layer
Cheese Layer
Final Assembly
Method
Fried Eggplant
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let it sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Breading the Eggplant
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs. Dredge each eggplant slice first in flour, then dip in egg, and finally coat with breadcrumbs.
- 3
Frying the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices for 3-4 minutes on each side until golden brown. Place fried slices on paper towels to drain excess oil.
Tomato Layer
- 4
Cheese Layer
- 5
Prepare the Mozzarella
Grate or slice the mozzarella cheese into small pieces, ready for layering.
Final Assembly
- 6
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of pomodoro sauce on the bottom. Layer fried eggplant slices, followed by the tomato mixture, and then mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella on top.
- 7
Bake
Pour the remaining pomodoro sauce over the top layer of cheese. Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden.
- 8
Serve
Remove from the oven and let it cool for a few minutes. Cut into squares and serve warm as an appetizer.
