Eggplant Mozzarella Tower

READY IN: 1hr 10mins
Recipe by amandabliedung

Culinary notes: Most eggplants produce a bitter tasting alkaloid. A method for removing this unwanted flavor is to sprinkle the slices with salt and let them rest in a colander for an hour. Afterwards. Rise the slices under cold water. Gently squeezing out the moisture pressing on the slices also collapses the eggplants air pockets reducing the absorption of oil during frying

Top Review by highcotton

I'm resubmitting this review because somehow no stars showed up the first time. So sorry, because it definitely deserves all 5 of them! Huge, huge hit! I used tomato sauce already on hand (sweetomato's wonderful recipe) and dipped the eggplant slices in cornstarch first as I always do to avoid greasiness, but you get full credit for suggesting combining all these ingredients in a wonderful new way. Thanks so much for the sensational recipe!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.
  3. Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, then in the bread crumbs. Set aside.
  4. In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.
  5. Places the cooked sliced on a baking sheet,.
  6. Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.
  7. To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.

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