I became obssessed with this eggplant appetizer that I first tasted at an airport restaurant (of all places) in Hong Kong this past summer. I planned to recreate it since, so I searched the internet for similar recipes. I could not remember what it was called so I just googled Stacked Eggplants. Lo and behold there were many Stacked Eggplant recipes! I love eggplants and with a new discovery - across the ocean miles, I was ready for this ingredient! With all the versions of Stacked Eggplant recipes online and I only discovered this 4 months ago, I am beginning to think that I lead a very sheltered life or lived under a rock all these years. Anyways-
1 eggplant or 2 if smaller size are used (sliced 1/4 inch thick or thin?)
2 eggs (beaten)
2 cups flour
2 cups bread crumbs
Cooking oil for frying
4 cups marinara or tomato sauce
16 ounce piece of mozarella (sliced thin) (Trader Joes has pre-sliced mozarella)
tomatoes (sliced thin)
shredded parmessan cheese
How to -
Slice eggplants into thin slices. Place slices on baking sheet and sprinkle with salt (to your liking, I sprinkled salt very lightly). Let stand for about 15 minutes.
Heat marinara sauce and keep warm.
Dredge eggplant slices in flour.
Dip in beaten eggs and coat with bread crumbs.
Heat cooking oil in pan and fry eggplant slices until golden brown. Set aside.
Assemble stacked eggplants on a baking dish.
Start with fried eggplant slice, sprinkling of parmessan, add a tablespoon of marinara sauce, a slice of mozarella. Repeat.
Heat in 350 degree oven until cheese melts, about 5-7 minutes.
To serve, top with more marinara sauce, a slice of tomato, sprinkle parmessan cheese, and top with basil.