Ingredients

• 1 medium eggplant
• Kosher salt
• All-purpose flour, for dredging
• 2 large eggs
• 3/4 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tablespoon plus 2 teaspoons extra- virgin olive oil, plus more as needed
• 2 large plum tomatoes, diced
• 2 teaspoons red wine vinegar
• 1 cup ricotta cheese
• Shredded fresh basil, for topping

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Instructions

1. Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.
3. Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.
4. Photograph by Anna Williams