- 6
- 25 mins
- 50 mins
4/5
(1 Votes)
Ingredients
- 1 medium eggplant
- Kosher salt
- All purpose flour, for dredging
- 2 large eggs
- 3/4 c breadcrumbs
- 1/4 c grated parmesan cheese
- 1 tbsp plus 1 tsp EVOO
- 2 large plum tomatoes
- 2 tsp red wine vinegar
- 1 c ricotta cheese
- Shredded fresh basil for topping
Preparation
Step 1
Thinly slice the eggplant into rounds and season with salt. Pour some flour in a shallow dish. Beat the eggs in another dish. In a third dish, mix the parmesan and breadcrumbs. Dredge the eggplant in flour, dip in egg and dredge in breadcrumbs.
Heat 1 tbsp olive oil in a skillet over medium high heat. Working in batches, cook the eggplant until golden, about 2 mins on each side. Drain on paper towels and season with salt.
Toss the tomatoes with remaining olive oil and vinegar in a bowl. Spoon ricotta on each eggplant and top with tomato mixture and basil.