Eggplant, Mozzarella, & Arugula Bruschetta

Eggplant, Mozzarella, & Arugula Bruschetta

Ingredients:

1 eggplant, skin off
4 large eggs
2 cups flour
2 cups breadcrumbs
2 each mozzarella
2 cups arugula
1 French bread, sliced
1/2 cup olive oil
1 stick butter
salt, pepper, to taste

Procedure:

Slice the eggplant into 1/2 inch thick pieces and place them in a bowl of flour. Coat, shake off excess, then dip the eggplant into a bowl of whipped eggs. Coat each eggplant pieces in bread crumbs then fry in a large saute pan for 1-2 minutes on each side. Place the fried eggplant on a paper towel and hold aside. Place the French bread on a sheet pan, brush with melted butter, and bake until golden. Place the arugula in a mixing bowl, drizzle with olive oil, and season with salt and pepper. Begin building the bruschetta but adding one slice of eggplant on top of the toasted French bread, Spread the arugula over the eggplant, and top with one slice of mozzarella. Place the constructed bruschetta in an over at 350° and bake until the cheese melts. Serve with a side of hot marinara.