Crispy Eggplant With Tomatoes and Mozzarella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use smaller eggplants, which are less bitter. Look for eggplants with a small, round dimple versus the deep, long groove in the bottom. Ingredients:
3 large eggs |
3 medium tomatoes |
1 small eggplant, cut into 1/4-inch-thick rounds (about 1 lb.) |
2 cups crushed tortilla chips |
1 cup vegetable oil |
salt and pepper to taste |
1 (8-oz.) package fresh mozzarella cheese, cut into 8 (1/4-inch-thick) rounds |
1/4 cup firmly packed fresh basil leaves, torn |
balsamic vinegar |
Directions:
1. Whisk together eggs and 1 Tbsp. water until blended.
2. Cut tomatoes into 16 (1/8-inch-thick) slices. Place tomatoes in a single layer on paper towels.
3. Dredge eggplant in 1/2 cup crushed tortilla chips; dip in egg mixture, and dredge in remaining 1 1/2 cups crushed tortilla chips.
4. Cook eggplant, in batches, in hot oil in a 10-inch (3-inch-deep) skillet over medium heat 3 to 4 minutes on each side or until golden brown. Place on a wire rack, and sprinkle with salt and pepper to taste.
5. Cut cheese rounds in half. Arrange eggplant, cheese, and tomatoes on a serving platter; sprinkle with basil, and drizzle with balsamic vinegar. Sprinkle with salt and pepper to taste.
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