Eggplant And Mozzarella
|Cider vinegar||3 Tablespoon|
|Minced fresh basil||1 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Tomatoes||2 Small, sliced|
|All purpose flour||3 Tablespoon|
|Mozzarella cheese||8 Ounce, sliced (1 Package)|
1. In pie plate, mix first 4 ingredients, 1/4 cup salad oil, and 1/4 teaspoon salt; add tomato slices, turning tomatoes to coat with dressing.
2. Cut eggplant diagonally into four 1-inch-thick slices, discarding ends. On waxed paper, combine flour and 1 teaspoon salt. Coat egg plant slices with flour mixture.
3. In 12-inch skillet over medium heat, in 1/4 cup hot salad oil, cook eggplant slices until tender and browned on both sides, adding more salad oil as needed. Remove eggplant slices to paper towels to drain. Wipe skillet clean.
4. Return eggplant slices to skillet; top with tomato slices, then cheese slices. Cover and cook over medium heat until cheese melts. Arrange 1 or 2 basil leaves on each eggplant stack.