Eggplant Slices, Tomatoes, And Mozzarella Recipe

Name: Eggplant Slices, Tomatoes, And Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 2 eggplants, sliced crosswise 1/2 inch thick; 1 cup vegetable oil for frying; 4 tomatoes, sliced; 12 ounces mozzarella cheese, thinly sliced; 1/2 cup olive oil; 2 anchovy fillets, chopped; 2 cloves garlic, finely chopped; 1/2 cup chopped fresh basil; 1 teaspoon white vinegar; salt and ground black pepper to taste

Servings: persons

3/4 cup all-purpose flour
2 eggplants, sliced crosswise 1/2 inch thick
1 cup vegetable oil for frying
4 tomatoes, sliced
12 ounces mozzarella cheese, thinly sliced
1/2 cup olive oil
2 anchovy fillets, chopped
2 cloves garlic, finely chopped
1/2 cup chopped fresh basil
1 teaspoon white vinegar
salt and ground black pepper to taste

1
Place flour in a shallow dish. Dredge the eggplant slices in flour; tap off excess. Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown. Transfer to a paper towel-lined plate to drain.
2
Preheat an oven to 400 degrees F (200 degrees C) and grease a 9x13-inch baking dish.
3
On each slice of eggplant, place a slice of tomato and a thin slice of mozzarella cheese. Place the next slice of eggplant halfway over the previous slice and continue layering with tomato and cheese until the bottom of the dish is covered. Arrange the eggplant so that half of the previous slice is covered by the next slice. Bake in the preheated oven until the cheese has melted, about 10 minutes.
4
In a saucepan, heat 1/2 cup olive oil over medium heat. Add the chopped anchovies, garlic, basil, vinegar, salt, and black pepper. Stir well to mash and dissolve the anchovies; remove from heat.
5
Remove the eggplant slices from the oven and immediately pour the sauce over the eggplant. Allow to cool slightly before serving.

1155

kcal

Calories

105

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 11 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 2 eggplants, sliced crosswise 1/2 inch thick, 1 cup vegetable oil for frying, 4 tomatoes, sliced, and more.

Yes, Eggplant Slices, Tomatoes, And Mozzarella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Slices, Tomatoes, And Mozzarella

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