Crispy Eggplant, Tomato, And Provolone Stacks With Basil Recipe

Name: Crispy Eggplant, Tomato, And Provolone Stacks With Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon kosher salt; 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 leaves

Servings: persons

1/2 cup all-purpose flour
1 teaspoon kosher salt
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 leaves

1
Preheat oven to 400u00b0. 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 400u00b0 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.

1479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 2 large eggs, lightly beaten, and more.

Yes, Crispy Eggplant, Tomato, And Provolone Stacks With Basil falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Eggplant, Tomato, And Provolone Stacks With Basil

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