Ingredients
- 1 large Eggplant
- 1 cup All-Purpose Flour
- 2 tablespoons Corn Starch
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 4 extra large Eggs
- 2 cups Seasoned Italian Breadcrumbs
- Vegetable Oil for frying
- 12 slices Fresh Mozzarella
- 2 whole Tomatoes
- 3 tablespoons Balsamic Vinaigrette
- 3 cups Arugula
- Parmesan for garnish
Recipe Description
Fried Eggplant, Mozzarella and Tomatoes sit atop lightly-dressed peppery Arugula and sprinkled with freshly-grated Parmesan Cheese – the perfect appetizer to share or a meal in itself. This is a recreation of an appetizer I once had at a restaurant. It is one of those dishes that is so good it sticks with you and you have to recreate it at home. I think I did it justice, because this is absolutely amazing!
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