Eggplant Slices, Tomatoes, and Mozzarella Recipe -
Eggplant Slices, Tomatoes, and Mozzarella Recipe
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Eggplant Slices, Tomatoes, and Mozzarella

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    40 mins
  • COOK

    30 mins

    1 hr 15 mins


  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.
  2. Preheat an oven to 400 degrees F (200 degrees C) and grease a 9x13-inch baking dish.
  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.
  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.
  5. Remove the eggplant slices from the oven and immediately pour the sauce over the eggplant. Allow to cool slightly before serving.
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  • 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.

Reviews More Reviews

Jul 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!

Jul 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!


5 Ratings

Jul 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.

Jul 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.

May 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.


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  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 406 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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