Crispy Eggplant With Tomatoes and Mozzarella

Use smaller eggplants, which are less bitter. Look for eggplants with a small, round dimple versus the deep, long groove in the bottom.

Yield: Makes 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 36 Minutes
Total: 36 Minutes


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

Preparation

  1. 1. Whisk together eggs and 1 Tbsp. water until blended.
  2. 2. Cut tomatoes into 16 (1/8-inch-thick) slices. Place tomatoes in a single layer on paper towels.
  3. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crispy Eggplant With Tomatoes and Mozzarella Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy