Ingredients
Scale
- 1 medium eggplant, sliced lengthwise into 6 or more slices about 1/4-inch thick
- 1 tsp. kosher salt
- 1/3 cup finely grated Pecorino-Romano cheese plus more for sprinkling
- 1/3 cup cornmeal
- 1/3 cup flour
- 1 – 2 tsp. freshly ground black pepper
- 1/2 cup olive oil plus 3 Tbsp.
- 3 cloves garlic, peeled and ends cut
- Six 3/4-inch thick slices of dense crusty bread
- 2 cups heirloom cherry tomatoes, chopped
- 1 cup chopped fresh mozzarella
- A handful of basil leaves cut chiffonade
Instructions
- Place the eggplant on a baking sheet. Sprinkle both sides of each piece with salt.
- Set aside for 20 minutes.
- In the meantime, combine cheese, cornmeal, flour and black pepper in a shallow bowl. (I used a pie plate.)
- In a large heavy-bottomed skillet, heat 1/2 cup olive oil over medium-high heat.
- Dredge the eggplant in the cheese mixture, making sure both sides are well coated; lightly tap off any excess.
- Without crowding the pan, carefully slide the pieces into the oil and fry until browned on both sides, about 6 minutes. (You may need to do two batches, in which case use 1/4 cup of oil for each batch.)
- Transfer to a plate lined with paper towels.
- For the bruschetta, either toast the bread or grill it until golden.
- Remove the toast from the heat and rub both sides of the bread with the cut side of garlic.
- Next, drizzle the remaining olive oil over each piece.
- Lay a piece of eggplant on each piece of toast.
- Sprinkle chopped tomatoes over top, some basil, salt and pepper to taste.
- Sprinkle chopped mozzarella on tomatoes, pop under the broiler until cheese is melty and golden.
- Sprinkle more basil over top and an extra sprinkle of black pepper and grated Pecorino-Romano.
- Enjoy!