Remove, drain on paper towels and place on a parchment paper-lined baking sheet. Pat dry and fry on both sides until golden brown in a hot pan with 2 tablespoons oil. Sprinkle with salt and let stand for about 20 minutes. Rinse the eggplant, cut off the stem and cut into slices. It’s a fun place for us to share ideas and our creations in a positive and supportive environment. Preheat the oven to 220☌ (approximately 425☏). I’ve started a new group on Facebook called Fabulous Foodie Friends. I could almost taste that melted mozzarella. Try this Polenta Stacks with Eggplant, Tomato And Mozzarella recipe, or contribute your own. The tomatoes were absolutely perfect that we bought at the market. I was halfway home to meaty eggplant slicked with flavorful pesto. Top with freshly shaved parmesan, drizzle of olive oil, and balsamic. Add arugula to plate, then stack eggplant, sliced tomato, sliced mozzarella, and basil. On my way to the grocery store, it hit me: I had everything I needed for this at home already, except the fresh mozzarella. Crispy eggplant caprese stack with panko encrusted eggplant, pan fried to golden crispy perfection. I had been craving eggplant caprese, but I didn’t really give much thought to making it. This made me rather pleased because I knew there was good food in my future. We managed to fill FOUR bags for about $30. Grocery bags filled with gorgeous eggplant, zucchini, tomatoes, oranges, local honey, etc. Perhaps then I might attain that size 6.Ī few weeks ago, we went blueberry picking and stopped at a farmer’s market on the way home. Layer eggplant with one slice of mozzarella cheese and top with a tomato slice. It is a constant stream of food chatter in my brain. If it’s not food for myself, it’s food for clients or food for a blog post. One of our favorite vegetarian recipes, it’s a hit with vegetarians and meat eaters alike!ĭo you ever have one of those “thunderbolt”moments when it hits you that the thing you’ve been craving most is within your reach? I think about food every moment I’m awake. Roasted eggplant brushed with flavorful pesto, gooey, melted fresh mozzarella and perfectly ripe summer tomatoes. You can double stack or make one stack, it is quite filling so if your looking for a lighter bite we suggest only doing one stack.Caprese eggplant stacks are irresistible. We started with the heirloom tomato slice at the bottom, next went with the mozzarella slice and then the crispy eggplant ring. Once you’ve made your basil pesto and have the eggplants fried or grilled all you need to do from here is make your stack. We used already seasoned panko breadcrumbs for simplicity and used coated the eggplant in a wet batter consisting of flour, cornstarch, salt, baking powder and water which add a nice crispy golden look to our fried eggplant. You simply add a small amount of oil to a pan just enough that it covers the eggplant halfway. Roasted eggplant brushed with flavorful pesto, gooey, melted fresh mozzarella and perfectly ripe summer tomatoes. Don’t be shy of frying your eggplant here its easy and quick with little mess. We’re frying the eggplant here but for a lighter version you can opt for grilling your eggplant instead. The vibrant green color and the herbaceous basil is so appealing and such a great way to add freshness and vibrancy to any dish. I don’t know about you guys but fresh basil pesto is something we make all summer long. Top this off with fresh basil pesto and you’ve got a wining combination. The crunching panko breading on the eggplant adds such a nice crunch to the juicy tomatoes and fresh mozzarella. ![]() ![]() ![]() This crispy eggplant dish reminds us for a light and refreshing caprese salad that you can enjoy on a beautiful hot summer day. Using your fingertips, evenly distribute the salt on. Crispy fried eggplant rings layered with heirloom tomatoes, fresh mozzarella, topped with basil pesto and a drizzle of balsamic reduction. Directions In a large bowl toss the eggplant slices with 1/4 cup kosher salt.
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