What do you get when you combine fresh basil, melty mozzarella, crispy eggplant rounds and juicy tomatoes? Pour it with a mix of balsamic vinegar and olive oil, and you have yourself a fantastic Mediterranean appetizer that’s just inexplicably delicious and unbelievable easy.
So here’s what you have to do. First, cut up the tomatoes and mozzarella. Rinse basil and then dry with a paper towel. Set aside. In a skillet over medium heat, put some olive oil. While waiting for oil to heat up, prepare the eggplant by coating it in flour, then egg, then breadcrumbs.
Fry eggplant slices in batches until golden. Drain oil in a paper towel-lined plate. Mix olive oil and balsamic vinegar. Season with herbs, salt and pepper. Stack tomato, eggplant, mozzarella and basil in alternating layers. Drizzle with the dressing.