1. Mix Panko bread crumbs with chopped
sage, garlic powder, cayenne pepper,
black pepper and salt.
2. Season eggplant slices with paprika,
salt and pepper.
3. Set up your breading station with two
plates — for flour and seasoned bread-
crumbs, respectively. Use a small bowl
for your beaten eggs. Place seasoned
eggplant slice in flour and coat each
side. Dip eggplant slice in beaten
eggs. Dip eggplant slice into seasoned
Panko breadcrumbs. Repeat with the
remaining eggplant slices. Refrigerate
for 10 minutes in order to set your
4. Add 1 cup balsamic vinegar and honey
to saucepan. Bring to boil and simmer
20 minutes. The longer you simmer, the
thicker the balsamic reduction will be.
Set aside and cool before pouring into
plastic squeeze bottle. Place in refrig-
erator until you are ready to plate.
5. Heat frying pan on medium / high heat
and add olive oil about ¼ inch deep.
Heating the pan first is essential so
you do not burn the oil. Place breaded
eggplant slices into pan. Do not over-
crowd your pan. Fry two minutes on
each side or until golden brown. Set
finished eggplant on a plate with paper
towel to soak up excess oil.
6. Dress arugula with olive oil, salt and
7. Marinate tomatoes with olive oil, salt,
pepper, basil and a splash of balsamic
Now it is time to plate. Start with balsamic reduction and
drizzle it across the plate. If you do not have a plastic
squeeze bottle, just use a fork dipped in the reduction
and run it across the plate.
To serve, place fried eggplant on plate, top with fresh moz-
zarella slice and a slice of tomato. Repeat. Top off your
stack with arugula and garnish with shredded parmesan.