eggplant crisps

Eggplant is not a vegetable I typically enjoy. The texture is usually more on the mushy side, especially when cooked as part of a popular Cantonese dish. These are completely different! Light, thin, and crispy.

Panko was the secret to achieving an extra airy and crunchy crust. I had my workstation right next to the stove with oil ready for frying. I have this great plastic tray with three sections, each for flour, eggs, and panko; perfect for these situations. Make sure to tap off any excess flour to ensure a thin crust. I worked in batches of 6 to 8 slices when frying, making sure not to overcrowd the pot and to avoid lowering the temperature of the oil.

These were great little bites. Crunchy from the panko, soft centers from the eggplant, slight creaminess from the mozzarella, and a bit of acid from the tomato.

Eggplant Crisps adapted

makes about 2 dozen

2 oz fresh mozzarella
1/4 cup AP flour
1 large egg, lightly beaten
1 cup panko
1 eggplant, cut crosswise into 1/4 inch thick slices
6 small tomatoes, cut into quarters
sea salt and freshly ground pepper
olive oil

Preheat oven to 350. Toss tomatoes in a bit of olive oil and season with salt and pepper. Arrange cut-side up on a parchment lined baking sheet. Roast for about an hour, until the tomatoes begin to shrivel and shrink in size. This can be made ahead.

Preheat oven to 375 with rack at center. Heat olive oil in a deep, heavy bottomed pot until thermometer registers 360. Dredge eggplant slice in flour, then dip in beaten egg wash and finally into panko. Fry until golden brown, a couple of minutes on each side. Transfer to paper towel to drain.

Cut the mozzarella into small pieces, place on paper towel to drain if necessary. Arrange fried eggplant on parchment lined baking sheet. Top each slice with a piece of mozzarella and tomato. Bake until cheese melts, about 6 minutes.