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

Preparation info
  • Serves


    • Difficulty


    • 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.


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


  1. Preheat the oven to 375°F [190°C].
  2. 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.
  3. Put the flour and panko int