Mediterranean Eggplant & Tomato Stack
Mediterranean Eggplant & Tomato Stack
Brie Thompson
4
20 minutes
50 minutes
This is the veggie dish I love to bring to the table when I want something that looks as good as it tastes. Tender eggplant, juicy tomato, and creamy fresh mozzarella stack up with a crispy Parmesan Asiago Dipper breading fried in Tuscan Herb Infused Olive Oil. A spoonful of olive tapenade made with Dark Balsamic Vinegar of Modena adds a tangy finish, and fresh basil says Mediterranean in every bite.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- ½ cup Pitted Kalamata Olives, finely chopped
- 2 tsp Miscuglio Italian Dried Herb Blend
- 2 Tbsp Hot Water
- 1 tsp Dark Balsamic Vinegar of Modena
- 1 Tbsp Nocellara Italian Extra Virgin Olive Oil
- ¾ cup Panko Breadcrumbs
- 1 Tbsp Parmesan Asiago Dipper
- 2 Large Eggs, beaten
- 1 Large Eggplant, sliced ¼ inch thick
- 2 to 4 Tbsp Tuscan Herb Infused Olive Oil
- 8 oz Fresh Mozzarella Cheese, sliced
- 2 Large Tomatoes, sliced ¼ inch thick
- ½ cup Parmesan or Romano Cheese, grated, divided
- 1 Tbsp Fresh Basil Leaves, chopped, to garnish
Directions
- Preheat the oven to 375°F.
- Combine Pitted Kalamata Olives, Miscuglio Italian Dried Herb Blend, hot water, Dark Balsamic Vinegar of Modena, and Nocellara Italian Extra Virgin Olive Oil to make the tapenade. Set aside.
- Combine the panko breadcrumbs and Parmesan Asiago Dipper in a shallow dish. Set aside.
- Dip each eggplant slice in the beaten eggs, then dredge in the panko mixture until coated on both sides.
- Heat 2 Tbsp Tuscan Herb Infused Olive Oil in a large skillet. Once hot, add the eggplant slices and fry until golden, 1 to 2 minutes per side, adding up to 2 Tbsp more oil as needed.
- Arrange the eggplant slices on a baking sheet or in a baking dish. Layer each slice with a slice of mozzarella and top with a slice of tomato. Sprinkle with ¼ cup of the Parmesan or Romano cheese. Cover with foil and bake until the eggplant is tender, about 40 minutes.
- Remove the foil and spoon the tapenade over the top of each stack. Bake, uncovered, until heated through, about 5 minutes.
- Finish with the remaining ¼ cup Parmesan or Romano cheese. Garnish with the basil. Serve immediately.