These towers are built with fried, cheesy slices of eggplant, a homemade tomato sauce and slices of buffalo mozzarella.
Directions for: Eggplant Parmesan Towers
Ingredients
Tomato Saucecup + 1 Tbsp (60 mL + 15 mL) unsalted butter
1 can (28 oz/828 mL) San Marzano whole peeled tomatoes and juice
1 yellow onion, peeled and cut in half
Salt, to taste
Pesto1 cup (250 mL) basil leaves
cup (60 mL) pine nuts
clove garlic
1 Tbsp (15 mL) lemon juice
cup (125 mL) olive oil
1 tsp (5 mL) kosher salt
Eggplant2 medium eggplant, cut into 1/2-inch (1.5 cm) rounds
cup (60 mL) kosher salt
1 cup (250 mL) all-purpose flour
2 eggs
1 cup (250 mL) breadcrumbs
cup (125 mL) Parmesan cheese
1 tsp (5 mL) kosher salt
tsp (2.5 mL) black pepper
Canola oil, for deep frying
Assembly6 slices buffalo mozzarella, cut into 1/2-inch (1.5 cm) rounds
2 sprigs rosemary, for garnish
Directions
Tomato Sauce1. Combine the tomatoes and juice, butter and the onion in a saucepan. Add a pinch of salt.
2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon or potato masher.
3. Remove half the onion from the sauce. Very carefully ladle the tomato sauce and onion into a blender. Blend until very smooth.
Pesto1. In a blender, add all the ingredients, blend until very smooth. Set aside.
Eggplant1. Place eggplant in a dish and sprinkle with salt to draw out the water and bitterness. Allow to sit for at least 20 minutes.
2. Pat eggplant on paper towel to dry.
3. In three separate vessels, add flour, egg and breadcrumbs. Mix Parmesan with breadcrumbs. Dredge eggplant in flour, followed by egg, followed by Parmesan breadcrumbs. Sprinkle with salt and pepper. Set aside.
4. In a deep, heavy bottom pot, heat oil to 375F (190C). Fry the eggplant slices for 2-3 minutes or until golden brown. Remove and drain excess oil on paper towel.
Assembly1. Clean and rinse a tin can roughly the width of the eggplant slices (but no smaller). Remove the top and bottom of the can. You will use this as a mold to build your eggplant stacks.
2. To plate, spoon 2-3 Tbsp (30-45 mL) of pesto into the middle of a dinner plate.
3. Place the can on the bottom of the plate, add the first layer of eggplant in the can. Follow with a large spoon of tomato sauce and a slice of mozzarella cheese. Repeat three times.
4. Remove rosemary leaves from the bottom half of the stem. Pierce the stem through the middle of the eggplant tower. Very carefully lift the tin from the eggplant tower.
5. Serve remaining tomato sauce on the side.
See more: Cheese, Eggs/Dairy, Fry, Italian, Main, Side, Tomatoes, Vegetables, Vegetarian