Crispy Eggplant With Tomatoes And Mozzarella

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.