Chef Peter Damiano, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make eggplant towers.

Servings: 4 stacks
Prep time: 15 minutes
Cook time: 20 minutes

4 ea. Medium Italian eggplant
1 lb. Uncle Giuseppe's Fresh Mozzarella- sliced into 1/4'' slices
4 oz. Basil pesto
6 oz. Uncle Giuseppe's Roasted Garlic Sauce
1 oz. Fresh basil
4 cups Italian seasoned bread crumbs
3 ea. whole eggs
2 cups all purpose flour
1 cup canola oil or vegetable oil
1 tsp. Kosher salt
1 tsp. ground black pepper

1. Peel the eggplant and slice into 1/4'' thick rounds.

2. Season the flour with the salt and pepper.

3. Crack the eggs into a bowl and mix with a fork.

4. Setup your breading station from left to right. Flour-Eggs-Breadcrumbs.

5. Place 1 piece of eggplant in the flour to coat both sides evenly, shake off excess flour.

6. Place the floured eggplant into the egg and coat all sides evenly, shake off excess egg.

7. Place eggplant into breadcrumbs and coat evenly, now place on a baking tray lined with paper towels. Repeat this until all eggplant is breaded.

8. Preheat your skillet to medium high heat and add oil.

9. Fry eggplant on each side for 2 minutes and place on a paper towel to remove excess oil.

10. For plating:

a. On the plate - spoon 1 tsp of pesto on the bottom.

b. Place 1 slice of eggplant on the pesto.

c. Place 1 slice of fresh mozzarella on top.

d. Place 1 oz of roasted garlic sauce on top.

e. Place 2 basil leaves on top.

f. Repeat 2 more times.

11. Finish with a drizzle of basil pesto and some more roasted garlic sauce.