Eggplant layers

I am a new lover of eggplant. I never could stand the stuff growing up, but I tried this yummy appetizer at Grandma’s house and came home determined to replicate it. I think I came pretty close. It would work sliced small as an appetizer, but I served it in big pieces for dinner.


  • Eggplant, peeled and sliced thin
  • Summer squash, sliced thin (optional)
  • Fresh Mozzarella
  • Sage leaves
  • Tomatoes
  • Roasted red peppers
  • balsamic vinegar
  • small bowl each of milk, flour, and breadcrumbs

To Do:

  1. Dredge the eggplant and squash slices in flour, then milk, then breadcrumbs. Fry briefly on each side and set aside on towel to dry.
  2. Place eggplant and squash in a casserole dish. Layer alternatively with cheese, sage leaves, tomatoes and red peppers.
  3. I drizzle the balsamic on top of the cheese, or on top of the eggplant. Just a splash to kick up the flavor a notch or two, you know, like Emeril would do.
  4. Bake at 350 for 20 minutes, or until the cheese has melted.

2 Replies to “Eggplant layers”

  1. Wipe the beads of liquid from the surface of the eggplant with a towel. Appetizer

  2. If I ever start cooking again I am going to try this recipe. I like eggplant I just find it tricky to cook.

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