COCOA BEACH, Fla. — Pancetta Pizza Bar in Cocoa Beach, a charming joint just steps from the sand that draws in crowds of regulars, features an eggplant stack.

Chef Veli Kaptan is the chief in the kitchen, but he hasn't always been there.

“I was front of house, most of my career,” he said. “My dad owned restaurants, growing up.”

Then, he realized he had a knack for culinary creations and self-taught his way to success.

This eggplant stack features a cross section to die for. Chef demonstrates the mozzarella-making process and stacks it with a meaty veggie.

Let’s cook!

Pancetta Pizza Bar's Eggplant Stack

Ingredients for eggplant cutlets

  • 1 eggplant, cut into 1/4-inch thick slices
  • Salt, pepper, granulated garlic to taste
  • Italian breadcrumbs made with panko, salt, pepper, pecorino and parsley

For egg wash

  • Eggs, parsley, salt, and zest from 1 lemon

For fresh mozzarella

  • 1/4-pound fresh mozzarella (See below for recipe)
  • Mozzarella curds with sea salt, or use store bought
  • All-purpose flour, seasoned with salt and pepper

For marinara sauce:

  • Crushed tomatoes, onion, garlic, basil, salt and pepper to taste
  • 1 large beefsteak tomato seasoned lightly with salt and pepper and slice into 1/4-inch rounds
  • Ricotta cheese
  • Fresh basil for garnish
  • Oil for pan frying

Instructions

  1. Preheat oil in shallow pan to 350 degrees.
  2. Preheat oven to 350 degrees.
  3. Slice eggplant into 1/4-inch thick rounds.
  4. Season each round on both sides with salt, pepper and garlic to taste.
  5. Dust with seasoned flour.
  6. Soak in egg wash mixture, and dredge in Italian breadcrumbs.
  7. Once all of the pieces have been breaded, pan fry to golden brown, and rest the eggplant on a paper towel.
  8. Stack eggplant with a slice of seasoned tomato, eggplant, mozzarella and another eggplant round.
  9. Top with thinly sliced fresh mozzarella.
  10. Put in oven for 2-3 minutes, until the cheese on top has melted.
  11. Top with a scoop of ricotta cheese, sprinkle of pecorino, and add basil for garnish. It's optional to add parsley.

Pancetta Pizza Bar Homemade Fresh Mozzarella

Ingredients

  • 1 pound mozzarella cheese curds
  • 10 tablespoons sea salt
  • 10 quarts water

Directions

  1. Heat water to 180 degrees.
  2. Dice mozzarella curds to even cubes so they melt evenly.
  3. Transfer curds to a large mixing bowl.
  4. Add 10 tablespoons sea salt to heated water.
  5. Slowly add just enough water to cover the cheese curds, and let stand for a few minutes.
  6. Slowly mix curds together with a large spoon, adding hot water as needed to meld the cheese.
  7. Once the curds are melted together, work mozzarella with gloved hands and very hot water, stretching and pulling until all melted together.
  8. Then form into a ball, and place into a cold-water bath or eat warm.