Fried Eggplant with Tomato Bruschette

Melanzane Fritte

(3 votes)

1 pound eggplant, stems and ends removed, cut into 1/4-inch thick half moons
1 cup flour
2 eggs, beaten
1 cup bread crumbs
4 tablespoons extra-virgin olive oil
1 tablespoon butter
2 tablespoons balsamic vinegar
salt and pepper, to taste

Tomato Bruschette:
3 ripe tomatoes large dice
12 basil leaves cut into ribbons
1/4 cup extra virgin olive oil
1 clove garlic finely minced
salt and freshly ground black pepper, to taste
crusty italian bread sliced 1/2-inch thick and grilled


Comments:

What do you do with the eggplant?
LORNA, Location not stated.


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