1eggplant(the large fat kind so you get wide slices)
1cuppankoJapanese bread crumbs (don’t know if ordinary bread crumbs will work)
1 and 1/2cupscooking oilfor frying
2 to 3tomatoes
1cupshredded cheese(we used sharp Cheddar but feel free to use what you’ve got)
chopped basil leavesas much or as little as you like
Place the flour, egg and panko in bowls. Stir 1 tsp. of salt and 1/2 tsp. of pepper into each bowl. Arrange the bowls like an assembly line.
Slice the eggplant. One-fourth inch thick works best — if too thin, the eggplant slices turn too soggy; if too thick, they have a tendency to be undercooked by the time the panko is nicely browned and crisp.
Dredge each eggplant slice in flour making sure that both sides are coated.
Then, dip the floured eggplant slices in the beaten egg — again, making sure that every inch of the surface is coated with egg.
Drop the eggplant slices in the bowl of panko, pressing as much bread crumbs that the egg coating will hold.
Heat the cooking oil. If you have a kitchen thermometer, 350F is ideal. I don’t have one; I just wing it.
Fry the eggplant slices, a few pieces at a time to avoid the temperature of the oil from dropping too much. Flip the eggplant slices after a minute or so to brown both sides well.
As each batch of eggplant slices cook, scoop them out and drain on a stack of paper towels.
lice the tomatoes, about one-fourth inch thick, and sprinkle with salt, pepper and chopped basil.
Place a slice of tomato on top of each fried eggplant slice. Smother with shredded cheese. Use a kitchen torch to melt the cheese. Alternatively, put under a very hot broiler for about a minute or two. Sprinkle with more basil and serve the eggplant "pizza".
Eggplant "Pizza" printed from https://casaveneracion.com/eggplant-pizza/ for personal use only. Not for republication nor distribution.