Eggplant Mozzarella
This dish is largely inspired from the “Tomato Mozzarella” but it really doesn’t taste anything like it. I just love it when a dish looks beautiful in addition to tasting delicious! Highly recommended recipe to impress your guests.
It is time consuming however, and it is just an appetizer… But you can serve it over green salad for a main dish.
Visit Eggplant Talk if you want to hear more about eggplants, the King of vegetables.
Ingredients
- 2 eggplants, thinly sliced into rounds
- 2 fresh mozzarella balls, sliced
- 1 tablespoon basil, chopped
- 1 tablespoon capers, chopped
- Salt
- Veggie oil for frying
- Paper towel
Instructions
Sprinkle salt over the eggplants in a colander to pull out the juices. Then pat dry with paper towels.
Heat the oil in a large skillet and fry the eggplants until crispy, about 5 minutes on each side. Transfer to a paper towel to drain the oil. Repeat until all the slices are fried. Let cool.
For each serving, layer 1 slice of eggplant, 1 slice of mozzarella, and repeat twice.
Sprinkle with basil and capers and a drizzle of olive oil.
