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In a shallow bowl combine flour and all seasonings, in a second bowl combine the milk and beaten egg. Dip eggplant into flour, then egg, then repeat so the eggplant is double breaded. Heat oil in a large skillet over medium heat. Cook eggplant 2-3 minutes on each side or until golden brown. Remove eggplant from skillet.
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When all pieces are coated bake at 350 for 12 minutes. Flip the pieces and bake for 12 more minutes. While the eggplant is in the oven, mix together all of the filling ingredients. Pour the tomato sauce into a 9 x 13 inch pan. Divide the baked eggplant into stacks of three pieces.
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In large frying pan, heat 1/2 cup olive oil over medium heat heat. Meanwhile, dip eggplant slices in the flour, then egg, then breadcrumbs. Place slices in hot oil and fry for about 2-3 minutes until light golden brown. Turn eggplant slices over and fry for 1 minute longer. Remove from oil and let drain on some paper towels.
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Preheat the oven to 375 degrees F. Heat the tomato sauce to simmering, if cold or frozen, in a small saucepan over medium heat. Ladle enough sauce into a 9 x 13-inch baking dish to cover the bottom. Sprinkle with an even layer of grated cheese and top with a layer of fried eggplant, pressing it down gently.
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Preheat oven to 425°F. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels.
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Season generously with kosher salt and black pepper on both sides. Roast the eggplant slices at 425 degrees for 30-40 minutes, until thoroughly cooked and browned. Remove all but four roasted eggplant slices to a plate. Arrange the four you've left on the baking sheet to be evenly spread out.
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Eggplant. Preheat oven to 375 degrees. Prepare a non-stick baking sheet by spraying it with cooking spray. Alternately, line a baking sheet with non-stick aluminum foil and spray with cooking spray. Set aside. Place all-purpose flour on a plate and season with salt and black pepper.
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Preheat oven to 375 degrees F. Spray a large baking sheet with non-stick spray. Assemble three shallow bowls; one with flour seasoned with salt, pepper, one with eggs beaten with a tablespoon of water, and one with breadcrumbs seasoned with oregano. Dip each eggplant slice first into the flour, then the eggs, then the breadcrumbs.
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Bake breaded eggplant in a 375º oven for 40 minutes. While the eggplant bakes, make the sauce. The sauce and the eggplant should be ready at about the same time. Assemble the stacks by layering eggplant slices with sauce, cheese and fresh basil. Set the stacks on a parchment-lined baking sheet. 20 minutes before dinner, put the stacks in the.
Fried Eggplant Stacks
Eggplant, Tomato and Mozzarella Stack Directions: 1. Line a plate or sheet pan with paper towels to drain the Eggplant once it is fried. Create a 3-step breading station. With a fork, mix the Flour, Corn Starch, Salt and Pepper together in one dish. Using a blender or immersion blender, blend the eggs and pour into another dish for dipping.
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Directions. Use 3 separate pie plates for: 1) a seasoned flour dredge, 2) beaten eggs with minced garlic added, and 3) Panko crumbs. Lightly dredge the eggplant slices first in the flour, then the beaten egg, and finally in the panko crumbs.
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Top 1 slice of eggplant with 1 slice of tomato, and then season with salt, pepper and garlic powder. Add 3 basil leaves, top with extra-virgin olive oil and balsamic vinegar and a slice of mozzarella.
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Next, dip each slice in the egg wash. Finally, place in the panko breadcrumbs and coat each side, pressing the breadcrumbs to adhere. Set aside and repeat with remaining slices. In a cast iron skillet, over medium heat [see note] once the oil is shimmering add 2-3 slices of eggplant careful to not overcrowd the pan.
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Preheat the oven to 450°F. Dip each slice into the egg and then immediately into the breadcrumbs coating each side well. Add salt and pepper to each disc. In a large sauce pan, heat the oils together to medium high heat. Once the temperature has been reached reduce the heat to medium and add the eggplant slices.
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Preparation: -To a small saucepan, add all of the ingredients, and whisk to blend. -Place the saucepan over medium heat, and once the sauce begins to simmer, reduce to low and allow it to gently simmer, uncovered and undisturbed, for 10 minutes. -Serve while warm, or allow to cool and keep covered in fridge.
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Repeat in batches until all eggplant is cooked. Follow the same process with the tomato slices. They tend to be more fragile, so use caution as you transfer them from the platter to the pan. If desired, season with additional salt and pepper. Begin assembly of the stacks by placing the fried eggplant slices in a single layer in a large baking pan.
