Crispy Eggplant Caprese Bites

I have a lot of tomatoes.

Like hundreds of ripe ones. 

All the time for the past 3 weeks

My poor husband, who loves tomatoes, is begging me for a meal without tomatoes. So when we went to my sister-in-laws for dinner last Sunday, I had to bring something that got rid of some of those tomatoes. This is what I came up with.

And it was REALLY good.

Crispy Eggplant Caprese Bites

Ingredients

For the eggplant
1 Japanese Eggplant - peeled and sliced into rounds
1 egg 
2 Tablespoons milk
1 Cup panko breadcrumbs
1/4 Cup grated Parmesan cheese
1 Tablespoon garlic powder
Olive oil 


For the topping
fresh mozzarella- sliced and cut into bite sized pieces
1 Cup grape tomatoes- cut into quarters
2 Tablespoons balsamic vinegar
fresh basil- chopped
freshly grated Parmesan cheese


1. Mix the tomatoes and balsamic in a bowl to marinate while preparing eggplant.

2. Beat the egg and milk in a bowl. Mix the panko, Parmesan, and garlic in another bowl.


3. Pour 2 TB olive oil into a hot pan. Dip each eggplant round into the egg mixture and then the panko mixture. Place into the hot pan. Fry until lightly browned on both sides. Drain and press onto paper towels.


4. Top with one piece of cheese, a few tomatoes, a bit of the fresh basil, and a sprinkle of fresh Parmesan.

ENJOY!