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Eggplant Mozzarella Stacks


  • 1 egg plant, sliced
  • 1 egg, beaten
  • 1/4 cup milk
  • 1/2 cup flour (I used gluten free AP flour)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 ball of mozzarella, sliced
  • 1/2-1 cup marinara


  1. Slice eggplant and use a biscuit cutter to remove circles from eggplant.
  2. In a shallow bowl combine flour and all seasonings, in a second bowl combine the milk and beaten egg.
  3. Dip eggplant into flour, then egg, then repeat so the eggplant is double breaded.
  4. Heat oil in a large skillet over medium heat. Place cook eggplant 2-3 minutes on each side or until golden brown. Remove eggplant from skillet.
  5. Assemble stacks alternating eggplant, cheese and drizzle with marinara sauce and basil. Serve with additional marinara sauce for dipping.

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