Melanzane Fritte Fried Eggplant
Ingredients
- 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
- 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
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