Recipe by the Farmhouse Kitchen

For the Eggplant:

1 1/4 lb Eggplant, cut into 1/3” rounds

1 cup Almond Meal (or use Panko or regular breadcrumbs)

Salt and Pepper

2 Eggs, beaten

Oil for frying

I pre-salt the eggplant slices and let them sit for at least 10 minutes to draw out some of the moisture.  Then rinse and dry.  Dip into the beaten egg, then into the almond meal.  Fry on medium heat until a dark golden then carefully flip to the other side and fry until done.  Put finished eggplant slices on a cooling rack with a tray underneath to catch oil drips.


For the Tomatoes:

Preheat the oven to 425 F.  Cut the butt end of the tomato off and discard.  Cut the tomato into  2 thick slices, they should be no less than 1/2”.  Put onto a roasting sheet and pop into the oven for 20 minutes.


To make the Stacks

Wash some Basil Leaves

Shred some Mozzarella

Grate some Parmesan

Put one prepared Eggplant slice on a baking sheet, top with one or two basil leaves.  Place one or two slices of roasted tomato depending on how wide the eggplant is. You want to have nice amount of tomato coverage.  Carefully put on 1 to 2 TB of grated Mozzarella, then top with grated Parmesan.  Bake at 375 for 8 minutes, until cheese melts