Breaded Eggplant and Mozzarella Slices
  • 4tablespoons olive oil
  • 1 can diced tomatoes12 – 14 oz.
  • 2cloves garlicsmashed and minced
  • 2tablespoons fresh oreganominced
  • 1 large handful fresh basilroughly shredded and chopped
  • sea salt
  • fresh ground black pepper
  • 1ounce Parmesan or Asiago cheesegrated
  • 4cups breadcrumbs
  • 2 large eggplantsstem and blossom end trimmed, and sliced lengthwise
  • 6ounces Mozzarella cheesesliced
  • 1cup all purpose flour
  • 2 eggslightly beaten
  • canola oilfor frying
  1. 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.
  2. In a medium bowl mix the grated Parmesan or Asiago with the breadcrumbs.
  3. 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.
  4. 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.
Recipe Notes

Breaded Eggplant & Mozza Slices