These Caprese stacks with crumbed eggplant are the perfect vegetarian side to complete your holiday feast.
Serves66
Cook time15 mins15 minutes
Prep time30 mins30 minutes, + 30 mins standing time
+ 30 mins standing time
Ingredients
2 eggplants, thickly sliced crossways
1/2 cup (125g) Saxa Cooking Salt
1/3 cup (50g) self-raising flour
3 eggs, lightly whisked
2 cups (150g) panko breadcrumbs
1 cup (80g) finely grated parmesan
Olive oil, to shallow-fry
4 vine-ripened tomatoes
200g fresh mozzarella, drained, sliced
1 cup basil leaves
1/2 red onion, finely chopped
1/4 cup (60ml) extra virgin olive oil
1 tbs balsamic vinegar
Saxa Natural Sea Salt Flakes, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line 2 large baking trays with baking paper. Arrange the eggplant in a single layer on the lined trays. Spoon over the Saxa Cooking Salt and set aside for 25-30 mins to drain. Rinse under cold water. Pat dry with paper towel.
Step 2
Place the flour and egg in separate shallow bowls. Combine the breadcrumbs and parmesan in a medium bowl. Season.
Step 3
Coat 1 eggplant slice in flour, shaking off excess. Dip in egg, then in breadcrumb mixture and turn to coat. Place on a plate. Repeat with the remaining eggplant, flour, egg and breadcrumb mixture.
Step 4
Add enough olive oil to a frying pan to come 1cm up side. Heat over medium-high heat. Cook eggplant, in batches, for 1-2 mins each side or until golden brown. Transfer to a plate lined with paper towel.
Step 5
Finely chop 1 tomato. Thickly slice remaining tomatoes. Place 1 eggplant slice on a platter. Top with 1 tomato slice, 1 mozzarella slice and a little basil. Continue layering with 1 eggplant slice, 1 tomato slice, basil and 1 eggplant slice to make 1 stack. Repeat to make 6 stacks. Sprinkle with onion, chopped tomato and remaining basil. Drizzle with extra virgin olive oil and vinegar. Sprinkle with Saxa Natural Sea Salt Flakes.
Prep time30 mins30 minutes, + 30 mins standing time
+ 30 mins standing time
Ingredients
2 eggplants, thickly sliced crossways
1/2 cup (125g) Saxa Cooking Salt
1/3 cup (50g) self-raising flour
3 eggs, lightly whisked
2 cups (150g) panko breadcrumbs
1 cup (80g) finely grated parmesan
Olive oil, to shallow-fry
4 vine-ripened tomatoes
200g fresh mozzarella, drained, sliced
1 cup basil leaves
1/2 red onion, finely chopped
1/4 cup (60ml) extra virgin olive oil
1 tbs balsamic vinegar
Saxa Natural Sea Salt Flakes, to serve
Description
These Caprese stacks with crumbed eggplant are the perfect vegetarian side to complete your holiday feast.
Method
Step 1
Line 2 large baking trays with baking paper. Arrange the eggplant in a single layer on the lined trays. Spoon over the Saxa Cooking Salt and set aside for 25-30 mins to drain. Rinse under cold water. Pat dry with paper towel.
Step 2
Place the flour and egg in separate shallow bowls. Combine the breadcrumbs and parmesan in a medium bowl. Season.
Step 3
Coat 1 eggplant slice in flour, shaking off excess. Dip in egg, then in breadcrumb mixture and turn to coat. Place on a plate. Repeat with the remaining eggplant, flour, egg and breadcrumb mixture.
Step 4
Add enough olive oil to a frying pan to come 1cm up side. Heat over medium-high heat. Cook eggplant, in batches, for 1-2 mins each side or until golden brown. Transfer to a plate lined with paper towel.
Step 5
Finely chop 1 tomato. Thickly slice remaining tomatoes. Place 1 eggplant slice on a platter. Top with 1 tomato slice, 1 mozzarella slice and a little basil. Continue layering with 1 eggplant slice, 1 tomato slice, basil and 1 eggplant slice to make 1 stack. Repeat to make 6 stacks. Sprinkle with onion, chopped tomato and remaining basil. Drizzle with extra virgin olive oil and vinegar. Sprinkle with Saxa Natural Sea Salt Flakes.
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