Eggplant Parmigiana Stack with Giorgio's Buffalo Mozzarella

Eggplant Parmigiana Stack

Serves: 4 people

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Ingredients

2 eggplants, sliced into 1.5cm rounds

Extra virgin olive oil, for shallow frying

3-4 ripe heirloom tomatoes, sliced

2 x Giorgio's Buffalo Mozzarella 120g, sliced

Salt and pepper

To Serve

A small handful of freshly grated Parmesan

Handful of fresh basil leaves

Aged balsamic vinegar, to drizzle

Extra virgin olive oil, to drizzle

Instructions

Step 1

Heat a pan over medium-high heat and add enough oil to shallow fry. Fry the eggplant for 2–3 minutes on either side, until soft and lightly golden. Transfer to paper towels to drain.

Step 2

Slice the tomatoes, then drizzle with olive oil and season with salt and pepper.

Step 3

On a plate, stack eggplant, tomato and a slice of mozzarella. Repeat so there are two layers. Finish with a drizzle of olive oil and balsamic vinegar, then garnish with parmesan and fresh basil.

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Notes

You can view the recipe from Everyday Gourmet

Giorgio’s recipes

Discover delicious recipes that showcase the authentic flavours of Giorgio’s Artisan Cheese, perfect for elevating any dish for any occasion.

View all recipes