Working with my mother-in-law has a lot of perks, one of which is always getting new food to try. Mama Kate brought in some eggplant caprese stacks and immediately after trying it I asked for the recipe.
3 medium eggplants
1 cup mozzarella
Fresh basil leaves
1 cup breadcrumbs
1 cup flour
Nantucket Seasoning (a special blend of spices we get every year)
2 or 3 large baking sheets
Wash, peel, and slice eggplants into coins about a quarter to a half inch thick
Slice tomatoes into similar sized coins if possible, or enough to be evenly dispersed among stacks
If using fresh mozzarella cut that into coins as well, if you’re resorting to using string cheese like I did, have your husband “string” about a cup of cheese.
Set up breading stations, you’ll need one for flour, one for breadcrumbs, and one with the eggs, add a dash of Nantucket Seasoning to each
Get a helper if you can, someone unafraid of a messy job.
Preheat oven to 350 degrees, spray sheet pans with non-stick spray
Toss eggplant coins in flour, cover in egg wash, toss in bread crumbs, set down on baking sheets. Do this to half of the eggplant coins as the other half will be used to top the stacks.
Place down the next layer, a mozzarella coin on each eggplant.
Then basil leaves, be generous with them, there’s nothing like tomato and basil together
With the remaining eggplant; toss in flour, then eggwash, then breadcrumbs, then top every stack with one
Bake in the oven ten minutes per side (or until browned and sizzling)
Allow to cool for a few minutes and enjoy!