Eggplant Slices, Tomatoes, and Mozzarella

4.2
(9)

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

4
4
4
Prep Time:
40 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
1 hr 15 mins
Servings:
6
Yield:
6 servings

Ingredients

  • ¾ cup all-purpose flour

  • 2 eggplants, sliced crosswise 1/2 inch thick

  • 1 cup vegetable oil for frying

  • 4 tomatoes, sliced

  • 12 ounces mozzarella cheese, thinly sliced

  • ½ cup olive oil

  • 2 anchovy fillets, chopped

  • 2 cloves garlic, finely chopped

  • ½ cup chopped fresh basil

  • 1 teaspoon white vinegar

  • salt and ground black pepper to taste

Directions

  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.

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.

Nutrition Facts (per serving)

415 Calories
31g Fat
18g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 415
% Daily Value *
Total Fat 31g 40%
Saturated Fat 9g 44%
Cholesterol 37mg 12%
Sodium 406mg 18%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 17g 34%
Vitamin C 14mg 15%
Calcium 467mg 36%
Iron 1mg 8%
Potassium 320mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.