Fried Eggplant Stacks with Buffalo Mozzarella, Chermoula, and Pine Nuts

Name: Fried Eggplant Stacks with Buffalo Mozzarella, Chermoula, and Pine Nuts
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 Tbsp fresh lemon juice; ½ tsp paprika; ⅓ cup [10 g] coarsely chopped fresh cilantro leaves and tender stems; 7 Tbsp [110 ml] olive oil; Freshly ground black pepper; 3 Tbsp pine nuts; 2 jarred roasted red bell peppers, cut into 3 pieces each; 6 oz [170 g] fresh buffalo mozzarella cheese, cut into 6 slices; 2 garlic cloves, minced; Kosher salt; 1 egg; 1¼ cups [75 g] panko bread crumbs; ¼ cup [35 g] all-purpose flour; ¼ tsp ground cumin; ⅓ cup [10 g] coarsely chopped fresh flat-leaf parsley; Pinch of red pepper flakes; 1 medium eggplant, trimmed and cut into twelve ½-in [12-mm] rounds

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 20

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

A blend of Italian and North African flavors, these stacks of fried eggplant and fresh mozzarella topped with a spicy green sauce are refreshingly familiar, yet new. A Tunisian sauce used to flavor fish and vegetables, chermoula is often made with a mix of herbs, lemon, oil, garlic, cumin, and red bell peppers.

Ingredients

⅓ cup [10 g] coarsely chopped fresh flat-leaf parsley
⅓ cup [10

Europe
Africa
Tunisia
Italy
Supper
Dinner
Spring
Vegetarian
Winter
Autumn
Spicy
Mediterranean
North Africa

Method

Preheat the oven to 375°F [190°C].
In a small bowl, stir together the parsley, cilantro, garlic, paprika, lemon juice, 3 Tbsp of the olive oil, the cumin, red pepper flakes, and ¼ tsp salt. Set the chermoula aside.
Put the flour and panko int