Eggplant and Mozzarella Stacks

Instructions

• • Cut the eggplants into 6 x 1cm slices each. Sprinkle with salt and allow to drain on paper towel for 30 minutes.
  • Have a bowl ready with the flour. In another bowl, beat together the egg and milk. In a third bowl, combine the breadcrumbs and dried herbs. Heat 3cm of oil in a heavy based frying pan over medium heat. Dip the eggplant slices firstly in flour, then in the egg and finally in the breadcrumbs. Fry in the oil for a few minutes until golden on each side and drain on paper towels. Preheat oven to 200° C.
  • Line an oven tray with baking paper, form 4 stacks by alternating 3 eggplant slices (topped with a teaspoon of tomato sauce) with PUCK Natural Mozzarella Cheese Slices, torn and layered where necessary. Bake for a few minutes until the cheese starts to bubble. Remove from oven and top with fried onions.