Crispy Eggplant, Tomato, and Provolone Stacks with
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Ingredients
1/2 cup all-purpose flour 1 teaspoon kosher salt
1 teaspoon kosher sa lt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons cold water
2 1/2 cups panko (Japanese breadcrumbs)
1/2 cup finely grated Parmesan cheese
2 teaspoons dried Italian seasoning
1 teaspoon lemon zest
1/2 teaspoon granulated garlic
2 large eggplants, cut into 20 (1/2-inch-thick) slices
Vegetable oil
Parchment paper
10 provolone cheese slices
10 tomato slices
1 cup loosely packed fresh basil leave
Instructions
1. Preheat oven to 400°. Stir together first 3 ingredients in a medium bowl. Whisk together eggs and cold water in a second bowl. Stir together panko and next 4 ingredients in a third bowl.
2. Dredge each eggplant slice in flour mixture; dip in egg mixture, and dredge in panko mixture.
3. Pour oil to a depth of 3/4 inch in a large skillet. Fry eggplant slices, in 2 batches, in hot oil over medium-high heat 2 to 2 1/2 minutes on each side or until browned. Drain on a wire rack in a jelly-roll pan.
4. Place 10 eggplant slices in a single layer on a parchment paper-lined baking sheet; top each with 1 provolone slice.
5. Bake at 400° for 3 to 5 minutes or until cheese is melted. Top each with 1 tomato slice and 1 basil leaf. Add desired amount of salt and pepper, and top with remaining eggplant slices.
Originally Submitted
9/13/2015
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