Caprese-Style Eggplant Stacks

By á-11242

Ingredients

• 1 1/2 teaspoons kosher salt
• 1/2 small eggplant, sliced 3/8-inch thick
• 1/4 cup all-purpose flour
• 1/4 teaspoon black pepper
• 3/4 cup panko bread crumbs
• 3 tablespoons grated parmesan cheese
• 2 teaspoons chopped fresh basil
• 2 large eggs, beaten
• 4 ounces fresh mozzarella cheese, cut into 1/4-inch slices
• 1/2 cup pizza sauce, warmed
• 1 tablespoon shredded parmesan cheese
• Fresh basil leaves, for garnish

Preparation

Step 1

1. Sprinkle kosher salt on both sides of eggplant slices. Arrange in a single layer in a colander. Let stand about 20 minutes, rinse, and pat dry with paper towels.
2. Preheat oven to 425 degrees F. Lightly oil a baking sheet; set aside.
3. In a small shallow bowl, combine bread crumbs, grated parmesan cheese, and basil. Dip eggplant into beaten egg and coat with flour mixture; dip again in egg and coat with bread crumb mixture. Arrange slices on prepared baking sheet. Bake for 20 minutes or until lightly browned, turning once halfway through.
4. While eggplant is still hot, for each serving place one eggplant slice on a dinner plate and top with a mozzarella slice. Repeat layering with another eggplant slice, mozzarella slice, and a final eggplant slice. Top with warm pizza sauce and shredded parmesan cheese. If desired, garnish with basil leaves.