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 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Stephanie McKercher, RDN
¼cupwhole wheat flour
Salt and pepper
1medium eggplant,sliced into ½-inch rings (see note)
Grapeseed oil to coat pan
1large heirloom tomato,sliced (1 cup)
12large basil leaves
Optional for serving:
Crushed red pepper
Cooked pasta(such as whole wheat spaghetti)
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.
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.
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.
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.
This recipe originally appeared on GratefulGrazer.com.