Cafe Martorano Eggplant Stack

By ldijoe

Ingredients

• 1 medium eggplant sliced
• Kosher Salt to taste
• 1 Tbs. of garlic powder
• Crushed black pepper to taste
• 1/2 cup of all purpose flour
• Egg wash (with 2 eggs, pinch of salt and pepper and grated cheese
• 1 cup of breadcrumbs
• 1 cup of extra virgin olive oil (for quick fry)
• 1 tomato sliced
• 1 Tbs. of balsamic vinegar
• 1 lb. of fresh mozzarella
• Arugula or any mixed greens

Preparation

Step 1

Method of Preparation:
1. Start by cutting the eggplant, about half of an inch in thickness. Then, season the eggplant slices with salt, garlic powder and pepper.
2. Next, coat the eggplant in all purpose flour, in an egg wash and in breadcrumbs.
3. Now, you can place the seasoned eggplant in the fridge for about 20 minutes. Then, quick fry in hot extra virgin olive oil until they are a nice golden brown. Make sure to drain the excess oil over a napkin.

To Plate:
First, place one slice of eggplant. Then, add a sliced tomato, a drizzle of balsamic vinegar and a slice of fresh mozzarella. Repeat this step one more time.

Lastly, top the dish with a little arugula salad, chili flakes, Parmigiano Reggiano, a balsamic glaze and extra virgin olive oil.