• style="line-height: 200%;">1 medium eggplant 
  • style="line-height: 200%;">Kosher salt 
  • style="line-height: 200%;">All-purpose flour for dredging 
  • style="line-height: 200%;">2 large eggs 
  • style="line-height: 200%;">¾ cup breadcrumbs 
  • style="line-height: 200%;">¼ cup grated Parmesan cheese 
  • style="line-height: 200%;">1 tablespoon plus 2 teaspoons extra-virgin olive oil (Use more as needed) 
  • style="line-height: 200%;">2 large plum tomatoes (diced) 
  • style="line-height: 200%;">2 teaspoons white balsamic vinegar 
  • style="line-height: 200%;">1 cup ricotta cheese 
  • style="line-height: 200%;">Shredded fresh basil for topping 
  • style="line-height: 200%;">Salt and pepper to taste


  1. style="line-height: 200%;">Thinly slice the eggplant into rounds and season with salt. 
  2. style="line-height: 200%;">Pour some flour into a shallow dish. Beat the eggs in another dish. 
  3. style="line-height: 200%;">In a third dish, mix the breadcrumbs and Parmesan. 
  4. style="line-height: 200%;">Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.
  5. style="line-height: 200%;">Heat one tablespoon olive oil in a large skillet over medium heat. 
  6. style="line-height: 200%;">Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary.
  7. style="line-height: 200%;">Drain on paper towels and season with salt. 
  8. style="line-height: 200%;">Toss the tomatoes with the remaining 2 tablespoons olive oil and the vinegar in a bowl. 
  9. style="line-height: 200%;">Spoon some ricotta onto each eggplant slice. 
  10. style="line-height: 200%;">Top with the tomato mixture and basil.
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