1 t. salt
1/2 c. flour
2 eggs, whisked
1 c. panko breadcrumbs
1 t. Italian seasoning
2 T. olive oil
2 large tomatoes, diced
1 c. ricotta cheese
1 T. balsamic vinegar
fresh basil
Thinly slice the eggplant into rounds and season with salt. Pour flour into one bowl, eggs in another bowl, and seasoned breadcrumbs in another bowl. Dredge the eggplant in the flour, then the eggs, then the breadcrumbs. Cook the eggplant in a skillet with olive oil until golden on each side. Add more oil between batches. Drain on a paper towel. Spoon ricotta onto each eggplant slice. Top with diced tomatoes, a drizzle of balsamic, and a torn basil leaf.
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