Crispy Eggplant With Tomatoes and Mozzarella

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.