Shurfine Recipe: Panko Crusted Layered Eggplant

Panko Crusted Layered Eggplant

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Panko Crusted Layered Eggplant

prep instructions:

Preheat oven to 350°F. Trim ends of eggplants and peel; slice into 12 slices, each about 1/2 inch thick. Combine flour, salt and pepper in a shallow dish. Dip eggplant slices into flour and coat evenly on all sides, tapping off excess flour. Beat egg and water in medium bowl.
Place Italian panko crumbs in a shallow dish. Dip floured eggplant slices into egg then coat eggplant slices in panko crumbs on all sides. Heat 1 inch of oil in a large, heavy skillet. Fry eggplant slices, about 4 at a time, for 5 to 6 minutes until brown, turning once. Place fried eggplant on paper towel lined pan while frying remaining slices. Slice tomatoes into 8 even slices. On a large baking pan, for each serving, alternately shingle or stack 3 eggplant slices, 2 tomato slices, 2 fresh mozzarella slices and 2 basil leaves, starting and ending with eggplant. Heat eggplant stacks in preheated oven 7 to 8 minutes or until heated through.

4 servings.


  • 2 medium eggplants (total weight 2 to 2-1/4 lbs)
  • 1/2 cup flourShurfine
  • 1/2 tsp saltShurfine
  • 1/4 tsp pepperShurfine
  • 1 eggShurfine
  • 2 Tbsp water
  • 1-1/2 cup Italian panko crumbsShurfine
  • vegetable oil for fryingShurfine
  • 2 medium tomatoesShurfine
  • 8 thick slices fresh mozzarella cheeseShurfine
  • 8 fresh basil leavesShurfine
  • Shurfine = shurfine brand