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Ingredients
- 2 medium eggplants, cut into 1/2-inch thick medallions
- 1 pound fresh mozzarella di buffula, cut into 1/2-inch thick slices
- 1 cup flour
- 3 eggs, beaten
- 1/4 cup extra-virgin olive oil, plus more as needed
- 12 leaves basil, chiffonade
- 2 cups fresh tomatoes, chopped into 1/4-inch dice, with juices
- Salt and pepper
Details
Servings 4
Preparation
Step 1
Preheat the oven to 450 F.
Lightly oil a sheet tray and place eggplant slices on it, turning to coat in the oil. Season with salt and pepper and bake for 15 minutes, until light golden brown.
Form sandwiches out of the eggplant slices and cheese, placing one slice of cheese between two eggplant slices. Dip each sandwich in the egg and then the flour. Heat the olive oil in a large skillet until almost smoking, and fry the sandwiches until golden brown. Remove to a plate lined with paper towels.
Season the tomatoes with salt and lightly dress with olive oil. Arrange sandwiches on a sheet pan and spoon tomatoes over each. Bake for about 10 minutes. Transfer to a plate and sprinkle with basil and a drizzle of oil.
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