I've had this idea in the back of my mind for a long time and decided finally to make it today. I think I can improve on it a little bit, but at least, this was good on the first try.
Our eggplants are doing great in the garden and I've been trying to come up with different things to make with them. The eggplant I found today was not too big, but firm and really tender.
We had some 99% fat free multi-grain wheat bread in the freezer, so I took 2 slices out to thaw. The slices are a bit bigger and wider than regular sliced bread.
I cut the eggplant in slices about 1/4" thick, dipped them in milk and then in seasoned white cornmeal.
Sautéed the slices in a small amount of olive oil, then when turned over I placed a slice of sorf mozzarella on each slice of eggplant and continued cooking until cheese had melted - I actually left it just a tad too long, but it was still fine. Next time I will cover the pan and let it sort of steam a bit so the cheese will be soft and slightly melted but not cooked.
Meantime the bread slices were put in the George Foreman grill so it could toast with the grill marks on it. After they were done I brushed the top of the bread slices with garlic infused olive oil.
On the dinner plate, place a lettuce leaf and then one of the slices of the bread. On the bread, at an angle, place a slice of ggplant and mozzarella. Add bits of sun-dried tomatoes marinated in oil and a couple of sprigs of fresh basil. Top with another slice of eggplant and mozzarella and repeat with the sun-dried tomato and basil.
I added a sprig of watercress to the plate as an edible garnish. A delicious and easy, light summer meal.