Photo by City Share
City Share's Notes:
1 cup Balsamic vinegar Ask a question about this ingredient
1 small eggplant, cut into 1/4 inch thick slices Ask a question about this ingredient
1/2 cup flour Ask a question about this ingredient
2 large eggs, beaten Ask a question about this ingredient
1 cup bread crumbs Ask a question about this ingredient
6 ounces arugula Ask a question about this ingredient
1 handful of basil, stems removed and torn into pieces Ask a question about this ingredient
olive oil Ask a question about this ingredient
1 clove garlic, finely minced Ask a question about this ingredient
1/2 pound fresh mozzarella, cut into strips Ask a question about this ingredient
2 tomatoes, cut into strips Ask a question about this ingredient
Pour the Balsamic vinegar into a sauce pot. Bring to a boil, and then reduce heat and simmer for 5 minutes. Let cool and place in sealed container. It should be the consistency of a thick syrup. If it gets too thick, it can be thinned with additional vinegar.
Ask a question about this stepDredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumbs. Shake off any excess breading and transfer the eggplant to a wire rack. Repeat with the remaining eggplant. Allow the eggplant to dry for 15 minutes once all of the slices are finished. Pour the oil to a depth of 1/4 inch in a small saute pan. Once the oil is warm, work in small batches frying the eggplant slices until golden brown, about 2 minutes per side. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. Once cool, cut the eggplant slices into thirds.
Ask a question about this stepPlace arugula and basil in a mixing bowl and toss with 2 T olive oil, garlic, salt and pepper.
Ask a question about this stepLayer the greens, eggplant strips, tomatoes, and fresh mozzarella on dinner plates. Drizzle the Balsamic vinegar reduction over the top.
Ask a question about this stepThanks, msflycreek!
Thanks, neocartography!
Wow, What a great summer recipe!
Thank you neocartography. We were really please with the results.
Stephanie is the Head Recipe Tester of Food52.
Looks delicious!!Can't wait to try it!!