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Caprese Eggplant Towers
Submitted by Caprese Eggplant Towers

Caprese Eggplant Towers

An Easy Big-Wow Classic
This is a modern twist on a classic Eggplant Parmigiana dish. Arranging the individual portions as towers really creates an impressive presentation, and the sliced fresh tomatoes give this dish a burst of flavor that really compliments the eggplant! Your guests will be dazzled, but don't let them know how easy it is!"


4 medium sized eggplants, sliced into ½ inch slices
3 large tomatoes, sliced into 1/8 inch slices
1 pound of buffalo mozzarella, sliced into thin rounds
8 slices of provolone cheese
1 cup of Pecorino Romano cheese
1 ½ cups of all-purpose flour
2 cups of plain bread crumbs
4 large eggs, beaten
2-3 cups of vegetable oil for frying (adding as needed)
1 teaspoon of sea salt & ½ teaspoon of ground pepper
½ cup of fresh parsley, chopped
A bunch of fresh basil leaves (15, or so, to garnish tops of towers)
Marinara Sauce
3 tablespoons of extra-virgin olive oil
2 tablespoons of butter
28 ounce can of crushed tomatoes
¼ cup of Pecorino Romano cheese
4 cloves of garlic, smashed, then minced
5 hot cherry peppers, chopped (with seeds)
1 tablespoon of fresh basil, chopped


Preparation of Marinara Sauce:
Add 3 tablespoons of extra-virgin olive oil, chopped cherry peppers and garlic to a 3 quart sauté pan on medium-high heat. Heat for a couple of minutes, and stirring so the garlic doesn’t brown, but allowing the flavors to infuse the oil. Stir in the canned tomatoes and simmer for about 5-7 minutes. Stir in the butter and Pecorino Romano cheese, and simmer another 5 minutes. Stir in the basil last.

Preparation of Eggplant:
Preheat oven to 375 degrees. Add ½ cup of the vegetable oil to a 12 inch skillet pan and heat to medium- high. You want the oil to be hot or the eggplant will soak up too much oil. Slice the eggplant into ½ inch slices, and set aside. Slice tomatoes into 1/8 inch slices, and set aside.
Set up breading station for the eggplant by placing the flour, beaten eggs and breadcrumbs in three separate bowls. Add the chopped parsley, salt and pepper to the breadcrumbs and combine. Begin breading eggplant by coating lightly in the flour first, then the egg mixture, then finally the breadcrumb mixture. Set aside on a large sheet pan to prepare for frying.
Once all the eggplant is breaded, fry until golden on both sides. Don’t worry about cooking all the way through, as the eggplant will continue to cook as it bakes.

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8 individual servings

Nutritional Information
Per Serving

no nutrition information available

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