Eggplant Mozzarella Tower

(from staceydan’s recipe box)

Most eggplants produce a bitter-tasting alkaloid. A method for removing this unwanted flavor is to sprinkle the slices with salt and let them rest in a colander for an hour. Afterwards, rinces the slices under cold water, gently squeezing out the moisture. Pressing on the slice also collapses the eggplant’s air pockets, reducing the absorption of oil during frying.

Source: Celebrity Cruises

Serves 6 people

Categories: Vegetables

Ingredients

  • Marinara Sauice
  • 2 TBSP (30 ml) extra virgin olive oil
  • 1 onion, diced
  • 1 clove garlic, chopped
  • 6 ripe tomatoes, peeled, seeded and diced
  • 1/2 tsp (2g) chopped oregano
  • 1/2 tsp (2g) chopped basil
  • Salt and freshley ground black pepper
  • Eggplants
  • 2 to 3 medium eggplant, cut into 1/2-inch thick (1.2 cm) slices (approximately 18)
  • Salt and freshly ground black pepper
  • 1 cup (250g) all-purpose flower
  • 2 eggs, beaten
  • 1 cup (250g) bread crumbs
  • 1 cup (250g) vegetable oil
  • 4 tomatoes, sliced 1/2-inch (1.2cm) thick (approximately 18 slices)
  • 1 cup (250g) shredded mozzarella
  • 1/2 cup (120ml) balsalmic vinegar
  • 1 broccoli spear, broken into florets
  • 4 TBSP (60g) unsalted butter
  • Garnish
  • Basil leaves

Directions

  1. Preheat oven to 350

  2. For marinara, in a small saucepan over medium heat , warm oil and saute onion for 4 minutes, or until translucent.

  3. Add garlic and saute, stirring continually. Do not brown.

  4. Add tomatoes and herbs and season with salt and pepper.

  5. Cover and simmer for 10 minutes.

  6. Set aside.

  7. Season eggplant slices with salt and pepper and dredge in flour, shaking off the excess.

  8. Next dip each slice in egg, then in the bread crumbs.

  9. Set aside.

  10. In a large skillet heat vegetable oil over high heat until very hot.

  11. Saute eggplant one slice at a time until golden brown.

  12. Place the cooked slices on a baking sheet, top each with a tomato slice and sprinkle with mozzarella.

  13. Bake for about 10 minutes, until golden brown and cheese is melted.

  14. In a small saucepan, simmer vinegar until it’s reduced by about two-thirds and reaches a syrup consistency.

  15. Set aside to cool.

  16. Steam the broccoli florets for 3 minutes.

  17. In a small saucepan melt butter.

  18. Just before serving, dip the broccoli into the butter to coat.

  19. To serve, stack three eggplant/tomato slices on each plate.

  20. Garnish with a broccoli floret and basil.

  21. Spool marinara around eggplant tower and drizzle with the balsalmic reduction.

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