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

Recipe by Southern Living July 2009

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Credit: Oxmoor House

Recipe Summary test

hands-on:
36 mins
total:
36 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together eggs and 1 Tbsp. water until blended.

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  • Cut tomatoes into 16 (1/8-inch-thick) slices. Place tomatoes in a single layer on paper towels.

  • Dredge eggplant in 1/2 cup crushed tortilla chips; dip in egg mixture, and dredge in remaining 1 1/2 cups crushed tortilla chips.

  • 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.

  • 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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