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Thursday, December 04, 2008 Eggplant Crisps By Article @ 2:32 PM :: 7 Views :: Appetizer   8 oz. mozzarella cheese 1 qt. peanut oil for frying ½ c. flour Kosher salt Freshly ground pepper 2 Large eggs, beaten 2 cups Japanese (panko) breadcrumbs 2 medium Japanese eggplant, or smallish eggplant, cut crosswise into ½ inch slices 12 roasted or sundried tomatoes 6 oil-cured olives, or black olives of your choice, cut in half 2 T. fresh oregano Cut mozzarella into small pieces. If using fresh mozzarella, place on a paper towel to drain. Preheat oven to 375 degrees, with the rack in the center. Heat peanut oil in a medium-sized deep skillet. Place flour seasoned with salt and pepper, eggs and breadcrumbs in separate shallow bowls. Dredge each eggplant in the flour, then dip in the eggs and finally into the breadcrumbs. I like a lot of crumbs, so I sort of mash them on both sides of the eggplant, then gently shake off excess. Fry the eggplant in batches until golden brown, turning them if necessary for even browning, 4-6 minutes. Transfer to a paper towel to drain. Arrange the fried eggplant slices on a cookie sheet. Top each slice with a piece or two of mozzarella, a tomato, and half an olive. (The crisps may be prepared at this point and left at room temperature up to 3 hours). Bake in the oven until the cheese melts, 5-7 minutes. Top each with oregano, and a bit more salt and pepper. Serve hot.