Being a chef can be challenging at times, especially when you have company over for a meal. Family and friends are always expecting a dish that they think they could only get in a fancy restaurant and are looking for something they love but would never dream about making themselves.
With warmer weather right around the corner, vegetables will be abundant, and this recipe utilizes eggplant, which can be used so many ways and is often forgotten. For a healthier version, don’t hesitate to grill the eggplant.
These eggplant Caprese stacks bring that “WOW” factor, both in taste and visually. Don’t let the secret out; you don’t have to be an executive chef at a fancy upscale restaurant to pull this one off.
Ingredients
Eggplant, medium 1 each
Salt & pepper as needed
AP Flour as needed
Eggs, beaten 2 each
Panko Breadcrumbs 2 Cups
Italian Seasoning as needed
Vegetable Oil as needed
Roma Tomatoes 4 each
Fresh Mozzarella, sliced 8 ounces
Fresh Basil 12 leaves
Marinara Sauce 1 Cup
Basil Pesto ¼ Cup
Balsamic glaze as needed
Method
Preheat the oven to 400 degrees.
Remove the ends from each Roma tomato. Cut each tomato into equal slices, about ½” thick. Coat the pieces of Roma with oil and Italian seasonings; place them on a sheet tray, and roast in the oven for 5-10 minutes.
Slice eggplant into ¾-inch slices. Salt both sides and place on paper towels for 30 minutes. After 30 minutes, rinse the salt off the eggplant and pat dry.
Note: Salting the eggplant will bring out extra moisture and help remove any bitterness the eggplant may have.
Set up a breading station, AP flour, beaten eggs, and panko breadcrumbs. Season the breadcrumbs with Italian seasonings and the flour with salt and pepper. Bread the eggplant slices. First, dredge in flour, then dip each piece into the egg mixture, and coat with breadcrumbs.
Over medium heat, heat oil in a sauté pan and cook each slice of eggplant for 3-4 minutes per side until golden brown.
Assemble your stacks. Place one slice of eggplant down on a pan, then lay 2-3 pieces of the roasted tomatoes on top of the tomatoes, followed by 2 basil leaves and the fresh Mozzarella. Repeat this process one more time.
When the stack is assembled, bake for 5 minutes or until cheese is melted.
Heat your favorite marinara sauce and place about ½ cup on the plate. Set your eggplant stacks on top of the sauce. Garnish with basil pesto, balsamic glaze, and fresh basil.
Chef Anthony Anobile is a chef instructor of Culinary Arts at Pierpont Community & Technical College. aanobile1@pierpont.edu
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