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Eggplant Slices, Tomatoes, and Mozzarella

Eggplant Slices, Tomatoes, and Mozzarella

Name: Eggplant Slices, Tomatoes, and Mozzarella
Prep time: 40 min
Cook time: 30 min
Total time: 75 min
Yield: 6 servings
Ingredients: ¾ 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; ½ cup olive oil; 2 anchovy fillets, chopped; 2 cloves garlic, finely chopped; ½ cup chopped fresh basil; 1 teaspoon white vinegar; salt and ground black pepper to taste

Rating: 4.22 stars

9 Ratings
8 Reviews
3 Photos

This is from my uncle's cookbook. The eggplant can also be served cold.

By Jason

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Recipe Summary

prep:

40 mins

cook:

30 mins

additional:

5 mins

total:

1 hr 15 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 2

Preheat an oven to 400 degrees F (200 degrees C) and grease a 9x13-inch baking dish.
Step 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.
Step 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.
Step 5

Remove the eggplant slices from the oven and immediately pour the sauce over the eggplant. Allow to cool slightly before serving.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Cook's Notes

Fry the eggplant slices in plenty of vegetable oil, and do not allow them to get too crisp. You can use 2 to 3 medium round eggplants.

Nutrition Facts

Per Serving:

415 calories; protein 16.8g 34% DV; carbohydrates 17.8g 6% DV; fat 31.2g 48% DV; cholesterol 37.4mg 13% DV; sodium 405.8mg 16% DV. Full Nutrition

Reviews (8)

Most helpful positive review

Ms. Chef Esh

07/05/2011

I loved this recipe, but I loosely followed it…still trying to be true to it and do it justice...I grilled the marinated eggplant slices instead of frying them, and used fresh mozzarella cheese, the tomato and basil was from my own garden, and then broiled them in the oven on top of crostini slices until the cheese was bubbly. For the olive oil basil drizzle, I omitted the anchovies, and instead used a tsp. of olive oil infused with white truffles, white balsamic vinegar, and roasted garlic! Out of this world! Read More

Helpful

(23)

Most helpful critical review

Kinni

07/06/2011

I have tried this recipe. Instead of frying the egg plant I roasted it with brushing some olive oil & sprinkling some kosher salt to make it light. My husband is on a low fat diet. I tried with cartage cheese. Came out delicious. Specially to serve cold. Read More

Helpful

(11)

9 Ratings

5 star values: 4
4 star values: 3
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Ms. Chef Esh

07/05/2011

Helpful

(23)

Kristin

07/07/2011

Delicious Summer side dish! Because my oven isn't working I wasn't able to bake it but I served everything room temperature and it was great. Instead of just flouring the eggplant I dipped it in egg and then bread crumbs before frying. I layered up the ingredients into a stack and dressed it at the last minute with the vinaigrette. Delish! Read More

Helpful

(12)

Kinni

07/06/2011

Helpful

(11)

peachangelmusic

05/30/2012

This recipe would probably come out a lot better with a few alterations. By just coating the eggplant in flour and trying to fry them I ended up with a soggy oily mess. I recommend coating in egg and bread crumbs spritz with oil and bake the rounds instead. This is what I usually do with eggplant and should have done it this time. Also the olive oil/anchovy sauce would probably be better with a bit less olive oil. My whole dish just turned out to be too oily and looked nothing like the pictures loaded here. Read More

Helpful

(9)

Samantha

07/01/2011

I once tried this dish at my daugther's god parents house. It was amazing but very rich and filling. My hubby really loved it. So its great that i can now try it out myself! Although she did not use anchovy. Read More

Helpful

(9)

sherrypie

05/13/2016

delicious side dish. made this once basically as the recipe suggests. making it again with a few minor changes. 1) salt the eggplant slices and let the sit for half hour to draw out the bitter juices. This will prevent that odd eggplant flavour as well as allow the slices to fry up crispier. 2) skip the sauce at the end. instead toss a whole clove of garlic into the oil as you fry the eggplant to get the garlic flavour and add one leaf of fresh basil per stack. to make it easier to eat I suggest peeling the eggplant even just in strips so that its easier to cut. Read More

Helpful

(1)

Diane Thomas

03/02/2018

I followed the recipe except I didn't have fresh basil so I used Italian seasoning. It was so delicious that I over-ate!!!! Read More

jaycee15044

09/30/2016

Tasted great. I roasted the eggplant slices instead of frying. Read More

Back to Eggplant Slices, Tomatoes, and Mozzarella

All Reviews for Eggplant Slices, Tomatoes, and Mozzarella

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Nutritional Information

Eggplant Slices, Tomatoes, and Mozzarella

Servings Per Recipe: 6
Calories: 415.3

% Daily Value *

protein: 34 %

carbohydrates: 6 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 48 %

saturated fat: 44 %

cholesterol: 13 %

vitamin a iu: 26 %

niacin equivalents: 41 %

vitamin b6: 9 %

vitamin c: 23 %

folate: 13 %

calcium: 47 %

iron: 8 %

magnesium: 11 %

potassium: 9 %

sodium: 16 %

thiamin: 20 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Eggplant Slices, Tomatoes, and Mozzarella

1 of 8

All Reviews

Ms. Chef Esh

07/05/2011

Helpful

(23)

Kristin

07/07/2011

Helpful

(12)

Kinni

07/06/2011

Helpful

(11)

peachangelmusic

05/30/2012

Helpful

(9)

Samantha

07/01/2011

Helpful

(9)

sherrypie

05/13/2016

Helpful

(1)

Diane Thomas

03/02/2018

I followed the recipe except I didn't have fresh basil so I used Italian seasoning. It was so delicious that I over-ate!!!!

jaycee15044

09/30/2016

Tasted great. I roasted the eggplant slices instead of frying.

1 of 3 Eggplant Slices, Tomatoes, and Mozzarella

Ms. Chef Esh

2 of 3 Eggplant Slices, Tomatoes, and Mozzarella

Kristin

3 of 3 Eggplant Slices, Tomatoes, and Mozzarella

Ms. Chef Esh

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Eggplant Slices, Tomatoes, and Mozzarella

Gallery

Recipe Summary

Ingredients

Directions

Editor's Note

Cook's Notes

Nutrition Facts

Reviews (8)

Most helpful positive review

Most helpful critical review

All Reviews for Eggplant Slices, Tomatoes, and Mozzarella

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Eggplant Slices, Tomatoes, and Mozzarella

Gallery

Recipe Summary

Ingredients

Directions

Editor's Note

Cook's Notes

Nutrition Facts

Reviews (8)

Most helpful positive review

Most helpful critical review

All Reviews for Eggplant Slices, Tomatoes, and Mozzarella