Recipe by Jason
"This is from my uncle's cookbook. The eggplant can also be served cold."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
eggplants, sliced crosswise 1/2 inch thick
vegetable oil for frying
mozzarella cheese, thinly sliced
anchovy fillets, chopped
garlic, finely chopped
chopped fresh basil
salt and ground black pepper to taste
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!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant Slices, Tomatoes, and Mozzarella
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 415
** Calories from Fat: 281
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make flavorful dried plum tomatoes in the oven.
See how to make traditional Southern-style fried green tomatoes.
Watch Chef John make a Southern classic.