Eggplant Parmigiana Tower Recipe
Eggplant panko encrusted topped with fresh mozzarella and pomodoro sauce basil oil side of penne.
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Ingredients
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Eggplant Parmigiana Tower
Method
Preparation Steps
Prepare the Eggplant
Slice the eggplant into 1/4-inch thick rounds. Sprinkle salt over the slices and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
Bread the Eggplant
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each eggplant slice in flour, then in egg, and finally coat with panko.
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Cook the Pasta
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Assemble the Tower
In a baking dish, layer the fried eggplant slices with pomodoro sauce and slices of fresh mozzarella. Repeat layers until ingredients are used up, ending with mozzarella on top.
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 20-25 minutes until the cheese is melted and bubbly.
Prepare the Basil Oil
In a small saucepan, heat olive oil and add chopped fresh basil. Simmer for a few minutes and then strain.
Serve
Serve the eggplant parmigiana tower with a side of penne pasta and drizzle with basil oil. Enjoy!