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Crispy Eggplant, Tomato, and Provolone Stacks with Basil

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 35 mins
Total time 35 mins

Makes 4 to 5 servings

Add bacon or prosciutto just before baking for a more savory meal.


  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons cold water
  • 2 1/2 cups panko (Japanese breadcrumbs)
  • 1/2 cup finely grated Parmesan cheese
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon lemon zest
  • 1/2 teaspoon granulated garlic
  • 2 large eggplants, cut into 20 (1/2-inch-thick) slices
  • Vegetable oil
  • Parchment paper
  • 10 provolone cheese slices
  • 10 tomato slices
  • 1 cup loosely packed fresh basil leaves

How to Make It

  1. Preheat oven to 400°. Stir together first 3 ingredients in a medium bowl. Whisk together eggs and cold water in a second bowl. Stir together panko and next 4 ingredients in a third bowl.

  2. Dredge each eggplant slice in flour mixture; dip in egg mixture, and dredge in panko mixture.

  3. Pour oil to a depth of 3/4 inch in a large skillet. Fry eggplant slices, in 2 batches, in hot oil over medium-high heat 2 to 2 1/2 minutes on each side or until browned. Drain on a wire rack in a jelly-roll pan.

  4. Place 10 eggplant slices in a single layer on a parchment paper-lined baking sheet; top each with 1 provolone slice.

  5. Bake at 400° for 3 to 5 minutes or until cheese is melted. Top each with 1 tomato slice and 1 basil leaf. Add desired amount of salt and pepper, and top with remaining eggplant slices.