DiMaggio’s Eggplant Tower
DiMaggio’s Eggplant Tower is one of the most delicious choices on the menu at, you guessed it, DiMaggio’s Italian Restaurant in Scottsdale! Offered as an antipasti, I had no idea what to expect and it certainly wasn’t this gorgeous, huge stack of fried eggplant slices, fresh house-pulled mozzarella cheese, roasted red peppers, prosciutto di Parma and arugula. There were at least 3 layers of eggplant slices and the entire dish was held together with a knife slashed through the layers. Wow!
And, if that wasn’t amazing enough, this dish could have easily fed 4 people! This is my recreation of this dish…I hope you enjoy it!
I decided to bake the eggplant rather than fry it. Maybe it’s just me, but I prefer it this way. When I fry eggplant, so much of the oil gets absorbed in the sponge-like eggplant, that it just tastes too heavy. Baking it allows the flavors of the coating along with the eggplant to shine.
In this case, the panko breadcrumbs are combined with grated Parmesan cheese to give it a salty, nutty flavor.
Set up an assembly line with all-purpose flour in one bowl, beaten eggs in another bowl, and the panko/parm mixture in another bowl. Dredge the eggplant in flour, dip in egg and then coat with the panko mixture. Place the slices on a baking sheet and bake until golden, flipping once.
On individual plates, spread a little arugula and then top it with and eggplant slice followed by a mozzarella slice. Top that with prosciutto and arugula. Repeat this until you place a 3rd slice of eggplant on top.
Secure the tower with either a skewer or knife. The knife is fun because you can then use that to cut the stack into pieces!
Feel free to drizzle a little balsamic vinaigrette over the top or serve some tomato sauce on the side. This is so good warm or at room temperature and leftovers are amazing straight out of the fridge!!
Share Your Thoughts...
DiMaggio’s Eggplant Tower
Makes: 4 servings
Prep Time: 40 minutes
Bake Time: 25 minutes
Total Time: 1 hour & 5 minutes
Ingredients
- 2 medium eggplants, cut into sixteen 1/4-inch thick rounds
- Kosher salt
- 3 eggs, lightly beaten
- 2/3 cup all-purpose flour
- 1 & 1/2 cups panko bread crumbs
- 1/2 cup grated Parmesan
- 8 ounces fresh mozzarella, cut into 8 slices
- 6 ounces roasted red peppers, sliced
- 8 slices prosciutto (about 3 ounces)
- 1 cup arugula
- Tomato Sauce or balsamic vinaigrette, to serve on side (optional)
Instructions
Place eggplant rounds in a colander, sprinkle with 1 tablespoon salt, and toss to coat. Let stand 30 minutes. Rinse and pat dry.
Preheat oven to 400°F. Brush two large rimmed baking sheets with olive oil.
Set up three bowls: flour, eggs, and a mixture of panko and Parmesan. Dredge eggplant in flour, dip in egg, then coat with breadcrumb mixture. Arrange eggplant on baking sheets.
Bake, flipping once, until eggplant is golden, about 25 minutes. Remove from oven and cool until you are able to handle the eggplant.
On individual plates, top an eggplant slice with a mozzarella slice. Add roasted red pepper strips, followed by a slice of prosciutto and a handful of arugula. Repeat once more and finally place a 3rd slice of eggplant on the very top.
Secure with a long skewer or, for drama, stick a fork through the entire stack.
Serve with balsamic vinaigrette or tomato sauce on the side, if desired. The stack is wonderful served warm or at room temperature. It is also delicious as leftovers straight out of the fridge.
Original concept by DiMaggio’s Italian Restaurant in Scottsdale, AZ
Leave a Review