Deconstructed Skillet Eggplant

1. 1

   In a small sautee pan, sautee 1 cup of fresh breadcrumbs in olive oil until golden. When cooked, season with a pinch of salt and set aside.

2. 2

   Split 6-7 fairy tale eggplant lengthwise and sautee them in a large sautee pan over medium-high heat, tossing frequently, until golden.

3. 3

   When the eggplant has cooked through, turn the heat to low, and add a scattering of the torn buffalo mozzarella, the cherry tomatoes, the basil, and scatter the seasoned breadcrumbs over the top.

4. 4

   Let the pan sit for 2-3 minutes, so that the mozzarella has had a chance to melt, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.