Breaded Eggplant and Mozzarella Slices
can diced tomatoes
12 – 14 oz.
smashed and minced
large handful fresh basil
roughly shredded and chopped
fresh ground black pepper
Parmesan or Asiago cheese
stem and blossom end trimmed, and sliced lengthwise
all purpose flour
Heat a medium skillet over medium-high. Add 1 teaspoon oil, tomatoes, garlic and oregano and simmer for 3-4 minutes. Stir in the basil and season with salt and pepper. Reduce heat to low to keep warm.
In a medium bowl mix the grated Parmesan or Asiago with the breadcrumbs.
With both the eggplant and sliced Mozzarella, dip them individually first into the flour, then the beaten egg and finally roll in the breadcrumb mix.
In a large, heavy skillet heat 1 teaspoon of oil and once hot add the eggplant and mozzarella in batches. Fry on each side for 2-3 minutes until crisp.