Name: fried eggplant & tomato stacks
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Ingredients: 2 pounds eggplant, sliced into 1/2-inch-thick rounds; 2 pounds large tomatoes, sliced into 1/2-inch-thick rounds; 1 cup all-purpose flour; 4 large eggs, lightly beaten; 2 cups plain breadcrumbs; salt & freshly ground black pepper; 1 cup olive oil, for frying ((or more, if needed)); 3 cups marinara sauce; 1/2 cup grated romano cheese ((or more, if desired)); 16 ounces fresh mozzarella, thinly sliced; 1/2 cup fresh basil, roughly chopped ((plus more for garnish))

Looking for a delicious way to take advantage of the end-of-season summer harvest? Give these Fried Eggplant & Tomato Stacks a try. Your family will thank you.

As a lifelong resident of New Jersey, this lucky girl enjoys the plentiful bounty of summer tomatoes each and every year. They’re absolutely delicious as they are …cut into chunks for salads, cut into generous slices for burgers and sandwiches. You get the idea.

I have fond memories of my mom coating those thick slices of tomatoes with bread crumbs then frying them up until they were golden and crispy. She would most definitely approve of these towers of goodness.

What you need to make these Fried Eggplant & Tomato Stacks…

Eggplant – cut into half-inch thick slices
Tomatoes, beefsteak or heirloom – cut into half-inch thick slices
All-purpose flour
Eggs
Plain breadcrumbs – make this extra delicious with homemade breadcrumbs
Salt & freshly ground black pepper
Olive oil – for frying
Marinara sauce
Grated Romano cheese
Fresh mozzarella
Fresh basil leaves

Let’s talk about eggplant for a minute…

When I make these stacks, my go-to eggplant is always the Sicilian or Rosa Bianca variety. They are typically found at your local farm market or specialty store.

Their shape and size is perfect when used as the base of your stacks. Not to mention that the skin is super tender …no need to peel this one. And the flesh is sweet and creamy. Even folks who normally don’t like eggplant may change their mind when tasting one of these Fried Eggplant & Tomato Stacks.

Set up the dredging station by lining up three shallow bowls (or pie plates) in a row.
In the first, add the flour.
In the second dish, add the lightly beaten eggs.
In the third dish, add the breadcrumbs.
Season each with a generous sprinkling of salt and freshly ground black pepper.

Starting with the eggplant, grasp a slice at one end with a large fork or tongs.
Dredge all sides in the flour, then shake gently over the dish to knock off any excess.
Next, dunk the slice in the beaten egg, making sure that all sides are well coated.
Hold the slice above the bowl so that excess egg can drip off.
Finally, place the eggplant slice in the dish with the breadcrumbs so that the bottom gets coated.
Carefully flip the slice over to coat the other side.
As you do so, try to coat the edges also. Gently press on the slice to help the bread crumbs adhere to all surfaces.
You may need to repeat this step to ensure the entire slice is coated.
Place the breaded eggplant on a platter and repeat with remaining slices.
Cover and refrigerate until ready to cook.
Follow the same process with the tomato slices.
They tend to be more fragile, so use caution as you transfer them from dish to dish.
As you work, place the breaded tomato slices on a platter. Cover and refrigerate until ready to cook.

Preheat the oven to 350°F.
Line a large baking sheet with several layers of paper towels or a wire rack. Set aside.
Heat the oil in a large skillet over medium-high heat.
After two to three minutes, sprinkle a small bit of water over the oil from your fingertips.
If the oil immediately sizzles, it’s hot enough to start frying.
Place several eggplant slices in the skillet in a single layer with a bit of space between each.
Cook for 2 to 3 minutes, or until golden brown.
Carefully flip over and cook for an additional 1 to 2 minutes.
When done, transfer to prepared baking sheet in a single layer to absorb excess oil.
Repeat in batches until all eggplant is cooked.

Follow the same process with the tomato slices.
They tend to be more fragile, so use caution as you transfer them from the platter to the pan.
If desired, season with additional salt and pepper.

Begin assembly of the stacks by placing the fried eggplant slices in a single layer in a large baking pan.
Top each one with a generous tablespoon of marinara sauce in the center.
Give each one a sprinkling of grated cheese,
Next, place a thin slice of fresh mozzarella in the center followed by some chopped fresh basil.
Place a slice of fried tomato on top of each prepared eggplant slice.
Repeat as with the eggplant slices by topping each with a generous tablespoon of marinara sauce in the center.
Give each one a sprinkling of grated cheese and chopped fresh basil,
Next, place a thin slice of fresh mozzarella in the center then finish off with a small amount of marinara.

Bake in the preheated oven for 15 to 20 minutes, or until the cheese is slightly melted and a golden brown crust has formed on the edges.
Remove from the oven and garnish each stack with a fresh basil leaf.
Serve while still hot from the oven with a bowl of warm marinara on the side for dipping.

For a more generous serving your Fried Eggplant & Tomato Stacks…

A third layer of eggplant or tomato can be added. No one will mind at all.

fried eggplant & tomato stacks

Delicious way to take advantage of the end-of-season summer harvest. Serve as an appetizer or side dish.

Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Servings 10 to 12 servings

Author Rosemary Stelmach

Ingredients

2 pounds eggplant, sliced into 1/2-inch-thick rounds
2 pounds large tomatoes, sliced into 1/2-inch-thick rounds
1 cup all-purpose flour
4 large eggs, lightly beaten
2 cups plain breadcrumbs
salt & freshly ground black pepper
1 cup olive oil, for frying (or more, if needed)
3 cups marinara sauce
1/2 cup grated romano cheese (or more, if desired)
16 ounces fresh mozzarella, thinly sliced
1/2 cup fresh basil, roughly chopped (plus more for garnish)

Instructions

If the tomato slices are somewhat watery, place them in a single layer on several sheets of paper towels to absorb the excess moisture. Leave them there while you work on the eggplant.
Set up the dredging station by lining up three shallow bowls (or pie plates) in a row. In the first, add the flour. In the second dish, add the lightly beaten eggs. In the third dish, add the breadcrumbs. Season each with a generous sprinkling of salt and freshly ground black pepper.
Starting with the eggplant, grasp a slice at one end with a large fork or tongs. Dredge all sides in the flour, then shake gently over the dish to knock off any excess. Next, dunk the slice in the beaten egg, making sure that all sides are well coated. Hold the slice above the bowl so that excess egg can drip off. Finally, place the eggplant slice in the dish with the breadcrumbs so that the bottom gets coated. Carefully flip the slice over to coat the other side. As you do so, try to coat the edges also. Gently press on the slice to help the bread crumbs adhere to all surfaces. You may need to repeat this step to ensure the entire slice is coated. Place the breaded eggplant on a platter and repeat with remaining slices. Cover and refrigerate until ready to cook.
Follow the same process with the tomato slices. They tend to be more fragile, so use caution as you transfer them from dish to dish. As you work, place the breaded tomato slices on a platter. Cover and refrigerate until ready to cook.
Preheat the oven to 350°F.
Line a large baking sheet with several layers of paper towels or a wire rack. Set aside.
Heat the oil in a large skillet over medium-high heat. After two to three minutes, sprinkle a small bit of water over the oil from your fingertips. If the oil immediately sizzles, it's hot enough to start frying. Place several eggplant slices in the skillet in a single layer with a bit of space between each. Cook for 2 to 3 minutes, or until golden brown. Carefully flip over and cook for an additional 1 to 2 minutes. When done, transfer to prepared baking sheet in a single layer to absorb excess oil. Repeat in batches until all eggplant is cooked. If desired, season with additional salt and pepper.
Follow the same process with the tomato slices. They tend to be more fragile, so use caution as you transfer them from the platter to the pan. If desired, season with additional salt and pepper.
Begin assembly of the stacks by placing the fried eggplant slices in a single layer in a large baking pan. Top each one with a generous tablespoon of marinara sauce in the center. Give each one a sprinkling of grated cheese, Next, place a thin slice of fresh mozzarella in the center followed by some chopped fresh basil.
Place a slice of fried tomato on top of each prepared eggplant slice. Repeat as with the eggplant slices by topping each with a generous tablespoon of marinara sauce in the center. Give each one a sprinkling of grated cheese and chopped fresh basil, Next, place a thin slice of fresh mozzarella in the center then finish off with a small amount of marinara.
Bake in a preheated oven for 15 to 20 minutes, or until the cheese is slightly melted and a golden brown crust has formed on the edges. Remove from the oven and garnish each stack with a fresh basil leaf.
Serve while still hot from the oven with a bowl of warm marinara on the side for dipping.

Recipe Notes

For a more generous serving, a third layer of eggplant or tomato can be added.

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