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Crispy Eggplant With Tomatoes and Mozzarella

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Crispy Eggplant With Tomatoes and Mozzarella

Crispy Eggplant With Tomatoes and Mozzarella

Crispy Eggplant With Tomatoes and Mozzarellan is a gluten free, fodmap friendly, and vegetarian side dish. One portion of this dish contains approximately 12g of protein, 18g of fat, and a total of 310 calories. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up tortilla chips, mozzarella cheese, eggplant, and a few other things to make it today. From preparation to the plate, this recipe takes about 36 minutes.

Instructions

1
Whisk together eggs and 1 Tbsp. water until blended.
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WaterWater
EggEgg
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WhiskWhisk
2
Cut tomatoes into 16 (1/8-inch-thick) slices.
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TomatoTomato
3
Place tomatoes in a single layer on paper towels.
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TomatoTomato
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Paper TowelsPaper Towels
4
Dredge eggplant in 1/2 cup crushed tortilla chips; dip in egg mixture, and dredge in remaining 1 1/2 cups crushed tortilla chips.
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Tortilla ChipsTortilla Chips
EggplantEggplant
DipDip
EggEgg
5
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.
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EggplantEggplant
Cooking OilCooking Oil
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Frying PanFrying Pan
6
Place on a wire rack, and sprinkle with salt and pepper to taste.
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Salt And PepperSalt And Pepper
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Wire RackWire Rack
7
Cut cheese rounds in half. Arrange eggplant, cheese, and tomatoes on a serving platter; sprinkle with basil, and drizzle with balsamic vinegar.
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Balsamic VinegarBalsamic Vinegar
EggplantEggplant
TomatoTomato
CheeseCheese
BasilBasil
8
Sprinkle with salt and pepper to taste.
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Salt And PepperSalt And Pepper
DifficultyMedium
Ready In36 m.
Servings8
Health Score5
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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