Fried Eggplant Tower with Arugula Salad

I recently enjoyed a dinner with friends, Jeff & Lois Miller, at a restaurant on Long Beach Island, NJ.  They served an incredibly delicious fried eggplant tower, topped with a creamy blue cheese dressing and a wonderful side arugula salad.  This is definitely worth trying!




Olive Oil for Frying

½ Cup Flour & 1 Tsp. Salt

4 Eggs, Beaten & ½ Cup Milk

1 Cup Seasoned Breadcrumbs

1 Large Globe Eggplant, Peeled and Sliced

2 Large Beefsteak Tomatoes, Sliced

1 lb. Fresh Mozzarella, Sliced

Creamy Gorgonzola Dressing:

¼ Cup Crumbled Gorgonzola

½ Cup Sour Cream & ½ Cup Mayonnaise

2 Tbsp. Light Cream

Salt & Pepper to taste


2 Cups Baby Arugula

1 Tbsp. Crumbled Gorgonzola

1 Pinch Kosher Salt,

2 Tbsp. Extra Virgin Olive Oil, 1 Tbsp. White Wine Vinegar

Basil Sauce:

¼ Cup Fresh Basil, 2 Tbsp. Olive Oil, 1 Tsp. Salt (Pulsed together)



Combine flour and salt in one large bowl.  Combine beaten eggs and milk in another large bowl.  Dip sliced eggplant in seasoned flour, then egg mixture and then in seasoned breadcrumbs.  Heat olive oil until hot, but not smoking, and pan fry eggplant slices.  Drain on paper towels.  Meanwhile, place all creamy gorgonzola dressing ingredients in a small mixing bowl and stir well.  Season to taste with salt and pepper.  To make the side salad, place the baby arugula in a mixing bowl, top with crumbled gorgonzola, kosher salt, olive oil and white wine vinegar.  To make the tower, plate the fried eggplant, sliced tomato, and sliced mozzarella, then repeat one more time.  To plate the salad, drizzle the basil sauce on the plate.  Top with the tower and add place the side salad next to the tower.  Enjoy!