Heartier than a classic caprese. Lighter than traditional eggplant parmesan. The garlic and chili oil adds an extra layer of flavor and can be spooned over just about any late summer produce to dazzling effects.
Ingredients
1/4 cup olive oil
1 serrano pepper, minced
4 cloves garlic, minced
1/2 tsp piment de ville or smoked paprika (optional)
2 medium eggplant, sliced into 1/4" thick rounds
1/2 cup mayonnaise
2 cups bread crumbs
2-3 heirloom or slicing tomatoes, cut into 1/4" thick rounds
8 oz ricotta
1 bunch basil
Method
In a small sauce pan heat a glug of the olive oil over medium heat
Add the minced pepper, garlic, and spices with a big pinch of salt
Cook until fragrant without taking on any color
Remove from the heat and immediately Add the rest of the olive oil to stop the cooking and allow to steep at least 10 minutes before serving
Smear each side of the eggplant with the mayo and then press into the bread crumbs
Heat a large frying pan on medium heat and pan fry the eggplant rounds in batches until golden brown
To serve layer the eggplant, sliced tomatoes, and ricotta then drizzle with the garlic oil and finish with torn leaves of basil