Warm Eggplant Zucchini Caprese Stacks

Warm Eggplant Zucchini Caprese Stacks create a delightful and visually appealing dish that puts a warm twist on the classic Italian Caprese salad. Adding both eggplant and zucchini to these stacks will not only enhance the flavors but also add wonderful texture with added nutrition. This is a perfect vegetarian Italian dish for Meatless Mondays, yet elegant enough for a nice dinner with guests! It’s also a cozy dish that warms your spirits in the empty nest during cold winter months!

Start Eggplant Zucchini Caprese Stacks

Your Warm Eggplant and Zucchini Caprese Stacks are easy to make — anyone can do it! Prepared on the stovetop, all you need is a good, large saute pan with a lid — such as my favorite Caraway Home’s Saute Pan — that is pretty enough for serving. A little bit of initial prep is all you need before you begin stacking.

First, slice your eggplant into one inch thick rounds and salt each slice on both sides. This will take out some of the moisture in the eggplant. Let your salted eggplant rounds sit for a few minutes while you prepare the zucchini, tomato and mozzarella slices. Thinly slice your tomato and mozzarella. With a mandolin or sharp knife, continue to thinly slice the zucchini. Using a mandolin will yield very thin, even zucchini slices, making stacking easier.

Next, whisk your eggs in a medium bowl large enough to dip your eggplant rounds. In another bowl, add some panko in another medium bowl. The amount of panko needed will depend on the size of your eggplant rounds, so add more as needed. Dip eggplant in egg mixture, evenly coating both sides of eggplant. Next, dip eggplant rounds into the panko bowl, evenly coating both sides of eggplant. Once all eggplant is coated with the egg/panko mixture, they are ready for the pan. Heat olive oil in your large sauté pan and add eggplant rounds. Brown evenly on both sides until eggplant is semi-soft.

What Is Panko?

Panko is a type of Japanese breadcrumb that is commonly used in Japanese cuisine to coat fried or baked foods. It has a light and airy texture, resulting in a flaky, crispier coating compared to regular breadcrumbs. Panko is made from bread without crusts, which is processed into flakes and then baked or cooked to achieve its distinct texture. For this recipe, panko gives the eggplant nice texture that is lighter and crispier than regular Italian breadcrumbs. Panko is widely available and can be found on Amazon or purchased at your local supermarket.

Time To Stack Your Ingredients

Now you are ready to stack your remaining ingredients! Add a few slices of the zucchini on top of each eggplant round, followed by tomato, then mozzarella and top with fresh basil. Repeat. You will transfer a stack onto another, so you have double stacks on top of each other. Pour sauce on top and around your stacks. Top your stacks with some fresh parmesan cheese. Make sure your stacks are evenly upright and not leaning to the side as they will topple once cooked. Sprinkle fresh basil on top. Add any extra slice zucchini you may have into the sauce around the stacks. Cover with lid and simmer for approximately 20 minutes or until cooked through and cheese is nicely melted.

Beautiful Warm Eggplant Zucchini Caprese Stacks Are Ready To Serve

This dish is delicious and beautiful! Serve with our Easy Italian Salad and a side of pasta. Or go low carb with a side of spaghetti squash! Enjoy the fresh, wholesome Italian flavors and ingredients coming together!