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
Whisk together eggs and 1 Tbsp. water until blended.
Cut tomatoes into 16 (1/8-inch-thick) slices.
Place tomatoes in a single layer on paper towels.
Dredge eggplant in 1/2 cup crushed tortilla chips; dip in egg mixture, and dredge in remaining 1 1/2 cups crushed tortilla chips.
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.
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.