Eggplant caprese stacks


Eggplant caprese stacks
  • 2 ripe tomatoes
  • 18 oz ball fresh mozzarella
  • 6-8 leaves fresh basil
  • 1 tbsp oil (We use garlic grapeseed oil)
  • 6 (1/4 thick) slices eggplant
  • ¼ c flour
  • 1 egg lightly beaten
  • ½ c panko breadcrumbs
  • For dressing;
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste
  1. Slice tomatoes and mozzarella about ¼ inch thick. Rinse and pat basil dry (you can keep it whole or tear into smaller pieces). Set aside.
  2. Preheat large skillet to medium heat and add 1 tbsp olive oil. Prepare eggplant slices by coating lightly in flour, then egg and then panko all in separate dishes. Once skillet is hot, add eggplant slices and fry in batches about 3 mins per side until golden brown. Blot dry with paper towel.
  3. Combine dressing ingredients in a small bowl and whisk till well blended. On serving plates or platter build by alternating tomato mozzarella eggplant and basil. Repeat as desired to your preferred thickness. Drizzle with dressing. You can also set it on a bed of greens of your choice (as pictured!)


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