This restaurant-style fried eggplant stack is easily recreated at home for a delicious appetizer…
One of my all time favorite restaurants to eat in South Florida is at Cafe Martorano in Fort Lauderdale, or at Steve Martorano’s other South Florida gem of a restaurant, Martorano’s at the Seminole Hard Rock Hotel & Casino in Hollywood, FL. My husband and I used to go there celebrate our birthdays, anniversary, or just for a date night out. My absolute favorite thing on the menu is the Eggplant Stack. So, so, so good.
The thing is, since we moved to Orlando, there’s not a Martorano’s in driving distance…and I’ve been having a serious pregnancy craving for an eggplant stack. So, I decided to make one myself when I saw gorgeous fresh eggplant at the farmer’s market recently.
I grabbed a few of these show-stopping purple beauties and headed home to create my own homemade eggplant stack with mozzarella and tomato. YUM.
Here’s how you can re-create your own heavenly eggplant stack at home:
Fried Eggplant Stack with Mozzarella and Tomato
For fried eggplant:
– 1 large eggplant
– 2 tbsp salt
– 1 1/2 cups Italian bread crumbs
– 3 eggs
– 1/2 cup milk
– approximately 4 tbsp olive oil
– large beefsteak tomato
– fresh mozzarella cheese
garnish: arugula, balsamic glaze, parmigiano-reggiano cheese
First, slice eggplant into thin slices approximately 1/4 inch thick. Salt the slices, and place on paper towel lined colander to drain (for about 30 minuted – 1 hour). Brush off excess salt once the slices have finished draining,
Next, pour breadcrumbs into one shallow dish. Whisk eggs and milk in another. Dip both sides eggplant slices into the egg mix, then dip into the breadcrumbs. Set breaded sliced aside onto a plate. Repeat for all slices.
Heat oil in a skillet over medium high heat. Add a few slices into the hot oil and fry until golden brown. Add fresh oil as needed for every few slices of breaded eggplant. Set fried slices on a paper towel to allow excess oil to drain off.
Slice tomato into large 1/4″ thick slices. Do the same with the fresh mozzarella.
Begin the stack with a slice of fried eggplant on the bottom, then a tomato slice, another eggplant slice, tomato slice, and top with a slice of mozzarella.
To serve: add some fresh arugula tossed in olive oil on top, garnish with fresh parmigiano-reggiano cheese and some balsamic glaze. HEAVEN!!