Breaded eggplant is layered with heirloom tomatoes, mozzarella, and fresh basil in this Mediterranean-inspired, one-pan dish.
Course dinner, lunch, Side Dish
Cuisine Mediterranean, vegetarian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Equipment
oven-safe skillet
Ingredients
Eggplant:
½cuppanko breadcrumbs
¼cupwhole wheat flour
2teaspoonsdry oregano
½teaspoongarlic powder
½teaspoononion powder
Salt and pepper
1egg
1medium eggplant,sliced into ½-inch rings (see note)
Grapeseed oil to coat pan
Caprese:
1large heirloom tomato,sliced (1 cup)
4ouncesfresh mozzarella,sliced
12large basil leaves
Optional for serving:
Fresh basil
Crushed red pepper
Dry oregano
Cooked pasta(such as whole wheat spaghetti)
Instructions
Prepare eggplant:
Stir panko breadcrumbs, whole wheat flour, dry oregano, garlic powder, onion powder, salt, and pepper in a large bowl. Beat egg in another bowl and set next to breadcrumb mixture. (Both bowls should be wide enough to fit the largest eggplant ring.)
Heat an oven-safe skillet over medium heat. Pour grapeseed oil into the skillet and tilt until the surface is fully coated.
Dip a piece of eggplant in the beaten egg until it’s fully coated. Transfer to the breadcrumb mixture and dredge until evenly coated. Place breaded eggplant in skillet and cook 3 minutes, or until bottoms begins to brown. Flip and cook 2 additional minutes, or until the eggplant is crispy and browned on both sides. Repeat with remaining eggplant rings, cooking in batches if needed (there should be eat least one inch of space in between the rings while they’re cooking). Cool cooked eggplant rings on a towel-lined plate. Adjust heat on the stove and add more grapeseed oil to coat the pan as needed.
Prepare caprese:
Once all the eggplant is cooked, wipe out any remaining breadcrumbs in the skillet and turn the oven broiler on high.
Spread a single layer of sliced tomato on the bottom of the skillet. Layer cooked eggplant, sliced mozzårella, fresh basil leaves, and remaining tomato slices on top.
Place skillet on the center rack of the oven and broil 3 minutes, or until cheese melts.
Serve:
Remove skillet from the oven and garnish with additional fresh basil, crushed red pepper, and dry oregano if desired.
Serve with cooked pasta (such as whole wheat spaghetti) if desired.
Notes
Eggplant skin is totally edible but sometimes has a tough texture. Peel skin before slicing the eggplant into rings if desired. Large eggplants typically have tougher skin than smaller eggplants.Serve immediately for crispiest results.