Eggplant slices with mozzarella

Ingredients for 4 servings:

• 1 eggplant(s)
• 2 vine tomatoes
• 6 cloves garlic
• 200g mozzarella
• 2 eggs
• Flour
• Breadcrumbs
• olive oil
• Balsamic vinegar
• Basil, fresh

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Wash the eggplant and tomatoes. Then cut the eggplant, tomatoes, and mozzarella into about 8 slices each. Place the mozzarella slices next to each other on a plate and drizzle with balsamic vinegar (preferably Original Aceto Balsamico di Modena). Salt the eggplant slices on both sides and let them sit for 20-30 minutes (this allows the eggplant to absorb water and become soft). In the meantime, put about 5 tablespoons of olive oil (preferably Cretan olive oil) into a bowl. Peel the garlic, press it into the olive oil, and mix well. Set out three plates, each with the flour, breadcrumbs, and two beaten eggs. The eggplant slices are now well-seared. Pat each slice dry and sprinkle with some freshly ground pepper. Using a teaspoon, add a little of the olive oil and garlic to each eggplant slice and then press it down lightly with the back of a spoon. Now coat the slices first in flour (carefully so the garlic sticks), then in egg, and finally in breadcrumbs. Heat olive oil in a pan (but not too hot) and fry the eggplant slices until golden brown on both sides. Place the fried eggplant slices on a plate and place a slice of mozzarella and a slice of tomato on top. Wash the basil, pat dry, pick off the leaves, and garnish the dish with them. Finally, drizzle everything with a little olive oil and balsamic vinegar. Ciabatta goes best with this. It’s especially good when soaked in the existing olive oil and balsamic vinegar mixture.