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A French platter with three stacks of layered fried eggplant, tomatoes, fresh mozzarella, fried zucchini and more fresh mozzarella. Everything is drizzle with olive oil and a balsamic glaze with fresh basil and cracked black pepper as garnish.

Fried Zucchini and Eggplant Caprese Stacks

Description

These Fried Zucchini and Eggplant Caprese Stacks are the perfect recipe to use up your garden’s bounty of zucchini and eggplant.

Ingredients

Scale
  • 1 medium-to-large eggplant
  • 1 medium-to-large zucchini
  • Oil for frying
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 cup flour
  • 3–4 eggs
  • 2 tablespoons milk or heavy cream
  • 2 cups Italian breadcrumbs
  • 1/2 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 2 heirloom tomatoes
  • 8–10 fresh mozzarella slices
  • 10 fresh basil leaves
  • 2 tablespoons olive oil
  • Balsamic glaze, for drizzling
  • Cracked black pepper, for garnish

Instructions

  1. Cut the zucchini and eggplant into rounds (about 3/4 to 1″).
  2. Place on paper towels. Sprinkle with salt to draw out excess water.
  3. Prepare the dredge. Combine the flour in one bowl with a pinch of salt and pepper. In a separate bowl, whisk the eggs with the milk, and in the final bowl, combine the breadcrumbs with the Parmesan cheese.
  4. Heat about an inch of oil in a pan to medium-medium-high.
  5. Pat the vegetables dry with paper towels.
  6. Dredge each in the flour, then in the egg then coat in the breadcrumbs.
  7. Fry for a few minutes per side, until slightly tender and golden brown on the outside.
  8. Transfer to paper towels or a baking rack to drain any excess oil. Sprinkle with salt immediately out of the fry.
  9. Slice the tomatoes just slightly thinner than the zucchini and eggplant.
  10. To build the stacks, place a fried eggplant on the bottom, add a slice of tomato, season with salt and a touch of olive oil. Place a piece of fresh mozzarella and basil leaf. Top with a round of fried zucchini and another slice of cheese.
  11. Drizzle the stacks with olive oil and balsamic glaze.
  12. Garnish with fresh torn basil and cracked black pepper.
  13. ENJOY!
@charlottefashionplate

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♬ sonido original - SONIDOS LARGOS

Equipment

Notes

  • Cut the zucchini and eggplant into even rounds for consistent frying and stacking.
  • Be sure to salt the zucchini and eggplant rounds and let them sit to draw out excess moisture, then pat dry thoroughly to ensure crispiness when frying.
  • Heat the oil to medium-medium-high before frying to get a perfect golden brown crust without overcooking the vegetables.
  • Mix Italian breadcrumbs with panko for a crunchier texture.
  • Freshly grate the Parmesan cheese for the breadcrumb coating to enhance the flavor.
  • Shake off excess flour before dipping the vegetables into the egg. 
  • Double-coat, if desired.
  • Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy vegetables.
  • Drain fried vegetables on paper towels or a baking rack to remove excess oil and keep them crispy.
  • Sprinkle salt on the fried rounds right after frying to ensure the seasoning sticks.
  • Cut the tomatoes slightly thinner than the zucchini and eggplant for better stack stability.
  • Use the freshest mozzarella, tomatoes and basil for the best flavor.
  • Stack starting with eggplant for a stable base, followed by tomato, mozzarella, and basil, then zucchini and more mozzarella.
  • Serve the stacks immediately after assembling to enjoy the crispy texture and fresh flavors.
  • Drizzle balsamic glaze just before serving to prevent the stacks from becoming soggy.
  • This recipe should yield 5-6 stacks.
 
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Brunch, Lunch, Dinner
  • Method: Easy
  • Cuisine: American, Italian

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Find it online: https://www.charlottefashionplate.com/recipes/fried-zucchini-and-eggplant-caprese/