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Warm Eggplant Zucchini Caprese Stacks

Warm Eggplant Zucchini Caprese Stacks create a great vegetarian dish at home for Meatless Monday, yet elegant enough for dinner party!
Course: dinner, lunch, Main Course, Side Dish
Cuisine: Italian
Keyword: basil, caprese, eggplant, italian, mozzarella, tomato sauce, zucchini

Equipment

  • 1 Large saute pan with lid
  • 1 mandolin or sharp knife

Ingredients

  • 6 eggplant rounds, approx. 1" slices
  • 2 eggs
  • Panko, plain
  • 2 tomatoes, thinly sliced
  • 1/2 zucchini, sliced think with mandolin or sharp knife
  • 1 jar tomato sauce (prefer Rao's)
  • 1 large fresh mozarella ball
  • basil, fresh
  • olive oil
  • salt & pepper, to taste

Instructions

  • Slice and salt eggplant rounds on both sides to take out some of the moisture. Let sit for a few minutes while you prepare the other zucchini, tomato and mozzarella slices.
  • Whisk egg in a medium bowl. Place panic in another small bowl. Dip eggplant in egg mixture and then dip into panic bowl, coating both sides of eggplant evenly. Once all eggplant is coated with the egg/panko mixture, they are ready for the pan. Heat olive oil in a large sauté pan and add eggplant rounds. Brown evenly on both sides until eggplant is semi-soft.
  • Now you are ready to stack your ingredients. Add your sliced zucchini on top of an eggplant round, followed by tomato, then mozzarella and top with fresh basil. Repeat so you have double stacks on top of each other. Top with sauce and fresh parmesan cheese. Sprinkle basil on top. Add any extra slice zucchini into the sauce around the stacks.
  • Cover with lid and simmer for approximately 20 minutes or until cooked through and cheese is melted. Enjoy!