July 25, 2014

Make: Fried Eggplant Stacks

On my mission this summer to cook more and eat healthy, eggplant has been one of my go-to's. Yes, fried anything isn't the best, but this dish is an essentially carb-free, light meal. I could eat this all the time! My recipe is below. Eat up!

Fried Eggplant Stacks

Makes 4 - 6 servings
Total Time: 1 hr


  • 1 large eggplant sliced thin
  • 2 tablespoons canola oil
  • 3 eggs, beaten, 
  • 2 cups dry bread crumbs
  • 4 large bell peppers
  • Mozzarella
  • Balsamic Glaze


  1. Preheat oven to 500 degrees. 
  2. When oven is hot, place whole peppers on a cookie sheet covered in tin foil (makes cleanup easier) and place in over for 30 - 40 minutes. You want the skins to be very wrinkly and charred, turning them to achieve this on each side. When complete, remove from oven and set aside.
  3. Meanwhile, heat oil in large pan over medium heat. Dip eggplant slices in egg and then coat with bread crumbs on each side. Place in hot oil and fry until gold brown on each side. Drain on paper towels.
  4. When peppers are cool enough to handle, remove stem and seeds.
  5. Assemble stacks with eggplant on bottom, piece of roasted pepper, mozzarella and some of the balsamic glaze. Repeat until the stack is as high as you wish. Enjoy!

No comments

Post a Comment

Laughter & Carbs. All rights reserved. © Maira Gall.