Stack-A-Plant

I was trying to think of something light to make for dinner the other night and the same old same old chicken, broccoli and brown rice just wasn't doin it for us. I absolutely love caprese salads so i thought i might add a little extra to it. I have never ever cooked with eggplant before and it wasnt half bad... Ty called this new creation "Stack-A-Plant".

Ingredients:
1-2 large heirloom tomatoes
fresh mozzarella cheese
bunch of fresh basil leaves
1 small eggplant, about same diameter as your tomatoes
little olive oil and balsamic

Panco bread crumbs
1 large egg

Breaded Eggplant:

1. Slice eggplant in 1 1/2 inch slices. Dip in egg and then in panco on both sides. Place in Fry pan with a little olive oil and brown on both sides for a few minutes. I let them dry on a paper towel.

2. Slice tomatoes and mozzarella and stack all together. the mozzarella on top of the crispy warm eggplant was really nice together. Stack as high and as much as you like. I drizzled balsamic vinegar over top :) very yummy!