Photo and text by KARA
DiCAMILLO in ecori.org
When I think of eggplant, it’s usually a dish that is so smothered in tomato sauce and cheese that you can barely even taste the eggplant. With this recipe, I kept the same concept as the traditional version, yet made it simpler. The result is not only a pretty presentation, but you can also taste each flavor of the ingredients. It’s a perfect side dish or as an antipasto to enjoy the flavors of summer.
3 Japanese eggplants,
cut on a bias into half-inch-thick slices
Half cup of flour
2 tablespoons of salt
1 tablespoon of pepper
2 eggs, beaten
1 cup of breadcrumbs
1 tablespoon of garlic powder
1 tablespoon of parsley, chopped
Vegetable oil, for frying
2 tomatoes, sliced
1 ball of mozzarella, sliced
Salt
Freshly cracked pepper
Olive oil for drizzling
5 basil leaves, torn
Half cup of flour
2 tablespoons of salt
1 tablespoon of pepper
2 eggs, beaten
1 cup of breadcrumbs
1 tablespoon of garlic powder
1 tablespoon of parsley, chopped
Vegetable oil, for frying
2 tomatoes, sliced
1 ball of mozzarella, sliced
Salt
Freshly cracked pepper
Olive oil for drizzling
5 basil leaves, torn
Combine flour, salt
and pepper in a wide shallow bowl. Place eggs in a separate wide, shallow bowl
and then combine breadcrumbs, garlic powder and parsley in another wide,
shallow bowl.
Working with 1
eggplant slice at a time, dredge in the flour, and then dip in the egg and then
the breadcrumbs. Transfer each slice to a wire rack that is set in a baking
sheet and refrigerate for 30 minutes.
Meanwhile, arrange the
tomato and mozzarella on a platter and season with salt and pepper. Drizzle
with olive oil and top with the basil.
In a large skillet,
heat about a quarter-inch of vegetable oil over medium-high heat until
shimmering. Add enough of the eggplant slices to fill the skillet, but don’t
overcrowd it. Fry for 30 seconds, and then flip and fry for another 30 seconds,
or until golden brown and crunchy.
Remove the eggplant with a slotted spoon and transfer to a wire rack set in a rimmed baking sheet. Season with salt and then continue the same process with any remaining eggplant. Arrange the eggplant in the center of the tomatoes and mozzarella.
Remove the eggplant with a slotted spoon and transfer to a wire rack set in a rimmed baking sheet. Season with salt and then continue the same process with any remaining eggplant. Arrange the eggplant in the center of the tomatoes and mozzarella.