Eggplant Mozzarella Tower
Elevate your appetizer game with this irresistible Eggplant Mozzarella Tower, a tantalizing combination of crispy, golden-brown eggplant, creamy fresh mozzarella, and juicy tomato slices layered with aromatic basil pesto. Perfectly seasoned and fried to perfection, the eggplant slices form the foundation of this elegant dish, while a drizzle of rich balsamic glaze and a garnish of fresh basil leaves add a gourmet touch. With its harmonious blend of textures and flavors, this stacked masterpiece makes a stunning centerpiece for any gathering—and it’s easy to prepare in under an hour! Ideal as a vegetarian entrée or a shareable starter, this recipe is a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 2 large Eggplant
- 1 tablespoon Salt
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese
- 1 teaspoon Black pepper
- 0.5 cup Olive oil
- 2 balls Fresh mozzarella
- 2 large Tomatoes
- 0.5 cup Basil pesto
- 8 leaves Fresh basil leaves
- 2 tablespoons Balsamic glaze
Instructions
Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and place them on a wire rack or paper towels for 30 minutes to draw out excess moisture. Pat them dry with paper towels.
Set up a breading station: place flour in the first bowl, whisked eggs in the second, and a mixture of breadcrumbs, Parmesan cheese, and black pepper in the third.
Dredge each eggplant slice in flour, dip it into the egg wash, and then coat it in the breadcrumb mixture. Press gently to ensure an even coating.
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Slice the fresh mozzarella and tomatoes into rounds approximately the same size as the eggplant slices.
To assemble the towers, start by placing a fried eggplant slice as the base. Spread a small amount of basil pesto on top, then layer with a slice of mozzarella, a slice of tomato, and another dollop of pesto. Repeat to create a second layer and top with a final eggplant slice.
Secure each tower with a toothpick or wooden skewer and garnish with a fresh basil leaf on top.
Drizzle each tower with balsamic glaze before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
3400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.6 g | 269% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 11948 mg | 519% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 87.4 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1578 mg | 121% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4708 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
