If you’re searching for a formidable dialog starter to carry to your subsequent ceremonial dinner, you simply discovered it. This fried eggplant appetizer with recent mozzarella is crispy, comforting, and appears stunning stacked up on a serving platter.
It’s truly one of many unique options from my award-winning cookbook, Invent Your Recipe: Italian, however at the moment, I’m breaking it out of the pages to share it with you right here.
The first time I ever made these, I used to be 17 years outdated working behind the counter at an Italian deli. We would prep them for the catering menu or fry up a fast batch as a lunchtime particular.
Customers all the time had 1,000,000 questions on this distinctive fried eggplant appetizer with recent mozzarella: How can we eat them? Can we serve them chilly? What else can we put inside?
My recommendation hasn’t modified since I used to be a young person: simply dive proper in!
These towers are unbelievable whether or not they’re scorching out of the skillet or served at room temperature. Eat them along with your palms like a sandwich, or use a fork and knife.
Pro-Tips for Perfect Crispy Eggplant
Frying eggplant might be difficult as a result of the vegetable acts like a literal sponge for oil. Here is learn how to maintain your appetizer completely crispy and lightweight:
Don’t Crowd the Skillet: When frying, solely prepare dinner 4 to five slices at a time. If you crowd the pan, the temperature of the canola oil drops shortly, and the eggplant will take up the oil as a substitute of crisping up.
The Paper Towel Drain: Always stage a baking sheet lined with a number of layers of paper towels subsequent to your range. As quickly because the eggplant slices flip golden brown on either side (about 1–2 minutes per facet), switch them instantly to the paper towels to empty the surplus oil.
Let it Cool Before Stacking: Give the fried circles about 10 minutes to chill barely earlier than constructing your towers. If they’re screaming scorching, they’ll immediately soften the recent mozzarella right into a watery puddle, shedding that clear look.
How To Make Fried Eggplant Appetizer with Fresh Mozzarella
Bread the Eggplant:
- Whisk the eggs and water in a big bowl to create your egg wash. Place the breadcrumbs in a separate shallow bowl.
- Dredge every eggplant slice into the egg wash, then coat completely within the breadcrumbs. Set apart on a baking sheet.
Fry till Golden:
- Heat 1 cup of canola oil in a big skillet over excessive warmth. Fry the eggplant slices in small batches for 1–2 minutes per facet till fantastically browned.
- Drain on paper towels, including extra oil to the pan as wanted between batches. Let cool for 10 minutes.
Mix the Dressing:
- In a small bowl, vigorously whisk collectively the additional virgin olive oil, balsamic vinegar, salt, black pepper, and dried oregano.
Build the Appetizer Stacks:
- Lay one fried eggplant slice down. Top with a slice of recent mozzarella, two items of sun-dried tomatoes, a pinch of recent basil, and a light-weight drizzle of the French dressing.
- Place a second eggplant slice on prime and repeat the layers. Cap off the stack with a 3rd slice of eggplant.
How To Serve Fried Eggplant Appetizer with Fresh Mozzarella
- Arrange the 4 full stacks on a big serving dish and provides them one remaining drizzle of the remaining balsamic French dressing.
Invent Your Recipe
The great thing about the “no-recipe” mindset is {that a} dish like that is fully customizable. If you may get an ingredient to sit down flat between two crispy slices of eggplant, it belongs within the stack.
The Cheese: I like the clear, milky taste of recent mozzarella right here. But if you need a sharper chew for this fried eggplant appetizer with recent mozzarella, swap it out for aged provolone, creamy fontina, or sharp asiago. Want to maintain it dairy-free? Skip the cheese completely.
The Fillings: Sun-dried tomatoes provide a wealthy, concentrated sweetness that cuts by way of the fried richness. That stated, I’ve made these utilizing recent beefsteak tomato slices, roasted purple peppers, or marinated artichoke hearts. If you might have an abundance of garden-fresh peppers or scorching cherry peppers from a late-summer harvest, chop them up and throw them in.
The Herbs & Dressing: Fresh basil is basic, however a pinch of recent oregano or flat-leaf parsley works fantastically too. If you’re strapped for time, skip the home made whisking and seize your favourite store-bought balsamic glaze or French dressing.
For extra concepts like this Fried Eggplant Appetizer with Fresh Mozzarella, take a look at these appetizer dishes.
Frequently Asked Questions
Should I salt the eggplant beforehand to attract out moisture?
Because we’re slicing these skinny (round 1/4-inch) and frying them instantly at a excessive warmth, you don’t strictly have to salt them. However, when you’ve got additional time, salting the uncooked slices and letting them sit for 20 minutes earlier than wiping them dry might help focus the flavour.
Can I bake these as a substitute of frying?
You can, although you gained’t get that precise genuine deli-style crunch. If baking, spray the breaded slices generously with olive oil spray and bake at 400°F for about 20–25 minutes, flipping midway by way of.
How lengthy does this fried eggplant appetizer with recent mozzarella maintain within the fridge?
You can retailer assembled stacks in an hermetic container for as much as 2 days. Keep in thoughts the breading will lose its crunch because it sits with the moist cheese and dressing, however they nonetheless style unbelievable chilly or at room temperature the following day.
Cooking is all about confidence and adaptation. This fried eggplant appetizer with recent mozzarella recipe provides you a stable framework, however don’t be afraid to experiment with no matter elements you’re keen on.
If you’re searching for extra comforting, vegetable-forward concepts so as to add to your rotation, take a look at my favourite vegetarian recipes, or pair these stacks with a facet of my easy Escarole and Beans.
Don’t neglect to comply with alongside on my Pinterest web page the place I share new updates and kitchen inspirations instantly from my residence to yours!
Fried Eggplant Appetizer with Fresh Mozzarella
Crispy breaded eggplant rounds layered with recent mozzarella, sun-dried tomatoes, and basil, completed with a vibrant balsamic dressing.
- 1 massive eggplant peeled and reduce into 1/4-inch spherical slices (approx. 12–15 circles)
- 2 massive eggs
- 1/4 cup water
- 1 cup plain breadcrumbs
- 1 to 2 cups canola oil for frying
- 8 oz recent mozzarella reduce into 8–10 slices
- 4 oz sun-dried tomatoes
- 1/4 cup recent basil leaves sliced
For the Balsamic Vinaigrette:
Bread the Eggplant:
Whisk the eggs and water in a big bowl to create your egg wash. Place the breadcrumbs in a separate shallow bowl.
Dredge every eggplant slice into the egg wash, then coat completely within the breadcrumbs. Set apart on a baking sheet.
Fry till Golden:
Heat 1 cup of canola oil in a big skillet over excessive warmth. Fry the eggplant slices in small batches for 1–2 minutes per facet till fantastically browned.
Drain on paper towels, including extra oil to the pan as wanted between batches. Let cool for 10 minutes.
Mix the Dressing:
In a small bowl, vigorously whisk collectively the additional virgin olive oil, balsamic vinegar, salt, black pepper, and dried oregano.
Build the Appetizer Stacks:
Lay one fried eggplant slice down. Top with a slice of recent mozzarella, two items of sun-dried tomatoes, a pinch of recent basil, and a light-weight drizzle of the French dressing.
Place a second eggplant slice on prime and repeat the layers. Cap off the stack with a 3rd slice of eggplant.
Invent Your Recipe
The great thing about the “no-recipe” mindset is {that a} dish like that is fully customizable. If you may get an ingredient to sit down flat between two crispy slices of eggplant, it belongs within the stack.
- The Cheese: I like the clear, milky taste of recent mozzarella right here. But if you need a sharper chew for this fried eggplant appetizer with recent mozzarella, swap it out for aged provolone, creamy fontina, or sharp asiago. Want to maintain it dairy-free? Skip the cheese completely.
- The Fillings: Sun-dried tomatoes provide a wealthy, concentrated sweetness that cuts by way of the fried richness. That stated, I’ve made these utilizing recent beefsteak tomato slices, roasted purple peppers, or marinated artichoke hearts. If you might have an abundance of garden-fresh peppers or scorching cherry peppers from a late-summer harvest, chop them up and throw them in.
- The Herbs & Dressing: Fresh basil is basic, however a pinch of recent oregano or flat-leaf parsley works fantastically too. If you’re strapped for time, skip the home made whisking and seize your favourite store-bought balsamic glaze or French dressing.
