Crispy Eggplant Bruschetta

1. 1

   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.

2. 2

   In a large skillet, cook eggplant in batches in oil for 4-5 minutes on each side or until tender. Drain on paper towels.

3. 3

   In a small bowl, combine the tomatoes, onion and basil. Top each eggplant slice with mozzarella cheese and tomato mixture. Drizzle with vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.