Ingredients

The following ingredients have 4 Servings
  • 2 medium size eggplants
  • 4 oz. cherry tomatoes (halved)
  • 4 oz. fresh mozzarella cheese (small pieces)
  • 3-4 fresh basil leaves (coarse chop)
  • 1 cup flour
  • 2 eggs (beaten)
  • 1 cup breadcrumbs
  • 1 cup vegetable oil
  • Kosher salt to drain eggplant and to flavor

Instruction

  • Slice eggplants into 1/3 inch slices, sprinkle with kosher salt and place in colander in sink to drain for 30 minutes.
  • Heat oil in large skillet on medium high heat.
  • Preheat oven to 350 degrees F.
  • Gently rinse salt from eggplant slices with warm water, and very important: pat dry with paper towel.
  • Dredge eggplant in flour, eggs, and breadcrumbs using standard breading procedure.
  • Satuée eggplant slices in hot oil, about 3 minutes per side until lightly brown, remove from pan and allow to drain on paper grocery bag.
  • Place sautéed eggplant on baking sheet, top with mozzarella pieces and tomatoes and bake for about 20, until brown and crispy on outside.
  • Remove from oven and sprinkle with chopped basil, sprinkle with salt and serve immediately.