THE MAGAZINE

Here is a dish that can seem much more labor intensive than it is. It is really a more a matter of organization and having all the components at hand when it is time to assemble and serve. If you would rather not fry the eggplant, they can be baked in the oven on parchment paper at 400 degrees for 15 minutes or until done. You will find it helpful to lightly spray the parchment to avoid sticking and the tops of the eggplant to help browning.

• 2 to 3 medium, firm eggplant (enough for 2 slices per person)
• 3 to 4 eggs
• 1/2 cup milk
• 1 cup flour
• 2 to 3 cups breadcrumbs
• Oil for frying
• Fresh large mozzarella balls (enough for l slice per person)
• 2 to 3 large tomatoes, ? inch slices
• 2 cups baby arugula
• 1/2 cup Italian flat leaf parsley, chopped
• 1/3 cup extra virgin olive oil
• 2 to 3 tablespoon balsamic vinegar (more or less to taste)
• Sea salt and cracked black pepper to taste
• Grated Parmesan cheese for dusting
• Fresh basil, enough for 2 large leaves per stack

Slice eggplant in approximately 1/3 inch slices. Beat eggs and milk together. Place flour and breadcrumbs each in shallow bowls. Dredge eggplant slices first in flour, then egg, then breadcrumbs and place on a tray lined with waxed paper. Allow to set up approximately 20 to 30 minutes before frying.

Slice mozzarella in 1/4 slices, set aside. Slice tomatoes, set aside. Combine arugula and parsley in a bowl, set aside. Combine olive oil, balsamic vinegar, salt and pepper, Set aside.

In a large frying pan heat oil and fry eggplant slices until tender and golden. Remove and drain on paper towels. Toss greens with dressing. To assemble: Place slices of eggplant on a platter, evenly divide greens among slices then top each with a slice of tomato, basil leaf and slice of cheese. Top with another slice of eggplant and garnish with grated Parmesan and remaining basil leaves.