Ingredients
2 eggs, beaten1/2 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1 cup seasoned bread crumbs2 tablespoons grated Parmesan cheese1 large eggplant, peeled and cut into 1/2-inch slices1/3 cup olive oil4 medium tomatoes, finely chopped1/4 cup finely chopped red onion1/2 cup minced fresh basil8 ounces fresh mozzarella cheese, cut into 1/4-inch slices1/2 cup balsamic vinaigrette
Preparation
Place eggs in a shallow bowl. In a separate shallow bowl, combine the flour, salt and pepper. In another bowl, combine bread crumbs and Parmesan cheese. Dip eggplant in the flour mixture, eggs, then bread crumb mixture.
In a large skillet, cook eggplant in batches in oil for 4-5 minutes on each side or until tender. Drain on paper towels.
In a small bowl, combine the tomatoes, onion and basil. Top each eggplant slice with mozzarella cheese and tomato mixture. Drizzle with vinaigrette.
