Servings: 8 servings
Prep Time: 30 min, Inactive: 30 min
Cook Time: 20 min
1 large eggplant, cut lengthwise into 1/4-inch slices
1 cup all-purpose flour
Ground black pepper
2 eggs, scrambled
1 tablespoon grated Parmigiano-Reggiano, plus more for garnish
1/4 cup Italian parsley leaves, roughly chopped
1 1/2 cups breadcrumbs
1 cup vegetable oil
3 to 4 medium tomatoes, sliced
Fresh basil leaves
Extra-virgin olive oil
1 pound cow mozzarella (not buffalo), sliced
1/2 cup arugula
Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out. Place something heavy, like a frying pan, on top to get the moisture out.
In a medium bowl, place the flour, 1 teaspoon salt and 1 teaspoon pepper. In a second medium bowl, add the eggs, Parmigiano-Reggiano, half of the parsley and some salt and pepper, and whisk together. In a third medium bowl, add the breadcrumbs and the remaining parsley and toss together. Coat the eggplant slices in the flour, then in the egg mixture and then in the breadcrumbs.
Heat the vegetable oil in a skillet and fry the eggplant slices until they’re crisp and golden brown. Don’t crowd the pan. Let them drain on a paper towel to get excess oil off.
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. Repeat the process with the remaining ingredients.
In a large bowl, toss the arugula with some salt, pepper and extra-virgin olive oil. Add to the top of the stacks and add more Parmigiano-Reggiano on top. Season with salt and pepper.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
medium bowl, skillet, large bowl, knife and measuring spoons and cups.
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