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Adapted from The Cozy Apron
Slice the top and bottom off of each tomato to create a flat surface and slice each tomato into 3, ¼”- ½” circles making a total of 12 slices of tomato; lay the 12 slices onto a paper towel and gently dab to remove excess moisture and sprinkle each side of the slices with generous pinches of salt. Add the flour to a large plate or large bowl, and add a ¼ teaspoon of the salt; mix to combine and set aside. In another large bowl, add the eggs and whisk; set aside. In another large bowl, add the Parmesan, the remaining ¼ teaspoon of salt, Italian Seasoning, garlic powder and pepper, mix well and set aside.
Take each slice and dredge in the flour, then the egg, and finally the Parmesan breadcrumbs; place onto a clean plate to hold as you dredge each tomato slice; once all tomato slices are dredged, add enough oil to a large, non-stick pan to cover the bottom or enough to shallow fry; set the pan over medium-high heat, and once the oil is very hot, work in batches by adding about half of the tomato slices (about 6) into the oil, and frying for about 1 ½ – 2 minutes per side, or until golden-brown and crispy; remove the slices from the oil and place onto paper towels to drain; sprinkle with a little extra salt while still hot, if desired; repeat the process again until all tomato slices are fried, allow to cool slightly.
Add one fried tomato slice to the center of each plate; next, add a slice of the fresh mozzarella on top, and then 3 fresh basil leaves over the mozzarella; repeat the process again by adding another fried tomato slice, then a slice of fresh mozzarella and 3 fresh basil leaves, finishing off with a fried tomato slice to finish the dish, drizzle 1 tablespoon of the olive oil onto each plate next to the tomato stacks, and 1 teaspoon of the balsamic vinegar right into the oil of each plate, creating a little dressing to dip each bite into.
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