1-2 heirloom tomatoes
1 egg plant
1-2 C Italian bread crumbs...buy or make your own (6 slices dry whole wheat bread, 1 tsp basil, 1 tsp oregano, 1/2 tsp rosemary)
4 Tbs Olive Oil
Fresh grated motz cheese
cut the skin off of the egg plant and then cut it into 1/4 inch thick circles. Beat the eggs and put them in a shallow dish. Put the bread crumbs in another shallow dish. Egg plant is bitter so make sure you salt it more than you normally would....you should be able to see a little bit of salt on the egg plant. Then, coat with egg and then bread crumbs. Heat skillet on Md/High heat with olive oil. Fry the egg plant until cooked through, and browned on each side. (about 3 min per side) Lay on a cookie sheet after frying and sprinkle with fresh mozzarella cheese. Place under broiler on low until the cheese melts. Slice big ole beefy tomatoes about 1/4 inch thick and layer them with the egg plant. This can be served with Pasta if you would like, but we make enough to make this the main dish.