I sliced my eggplant lengthwise, dipped each piece in beaten egg then coated each slice with dry breadcrumbs. I used a non stick pan sprayed with olive oil from my oil mister which I use all the time and love! I sprayed both sides of the eggplant as well and after they browned a bit on each side I placed them on a sheet pan and finished them off in a hot 450F oven until crispy, then blotted on paper towel.
Then it’s all about the layering, start with a slice of eggplant, then layer with the mozzarella, next the tomato, then pile high the arugula which should be tossed in a light vinaigrette beforehand. Repeat layers ending with eggplant on top. Secure with a pick.
I purchased a balsamic glaze but you can reduce your own if you want to, just don’t eliminate it because each bite is enhanced as its swiped through it.
This was huge and could be cut in half to share, I think next time I’ll cut my eggplant into rounds which it will make it easier to handle.
Have a great weekend and Buon Appetito!