2 large eggs
1 cup bread crumbs ( I make my own by grinding stale bread, but store bought is fine too).
1 medium eggplant
1/2 cup oil (canola or olive oil are best)
2 medium tomatoes
1/2 cup fresh basil leaves
4 ounces fresh goat cheese (or more if you like extra cheese like I do).
Place the flour, eggs and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, egg then bread crumbs. Heat the oil in a large pan. Cook the eggplant until golden brown and crisp. About 2 -3 minutes per side. Set aside on a paper towel lined plate. Sprinkle eggplant with salt.