Eggplant Schnitzel with Roasted Cherry Tomatoes and Mozzarella

_INGREDIENTS:

• 1 medium eggplant or 2 small eggplants
• 2 cloves garlic, crushed 
• 2 eggs 
• 2 cups breadcrumbs 
• ¼ cup plain flour 
• 200ml oil for cooking 
• 8-10 cherry tomatoes, sliced
• 1 cup mozzarella cheese or cheese of your choice
• ¼ tsp dried Oregano 
• Salt & Pepper

INSTRUCTIONS:

1. Preheat oven to 200°C
2. Slice the eggplant lengthwise into 4-5 slices. These become your “schnitzel” pieces. Arrange the slices on a baking tray or large plate and sprinkle salt over both sides. Set aside for 15 minutes to allow the salt to draw the moisture out. Rinse the eggplant and pat dry with a clean tea towel.
3. Gather three bowls. In the first bowl beat the eggs and then add the crushed garlic and mix together. In the second bowl add the flour, and season with salt and pepper. In the third bowl add the breadcrumbs. 
4. Crumb the eggplant: Working slice by slice, evenly coat the eggplant in flour. Then place the eggplant into the egg mixture, making sure it is very well coated. Finally, cover the egged eggplant with breadcrumbs, using your hand to gently pack the breadcrumbs on. Repeat until all the eggplant slices have been crumbed. 
5. Fry the eggplant: Heat a large frying pan with oil. Once the oil is hot add the eggplant into the pan. Cook for 2-3 minutes each side until golden brown. You may need to cook in batches depending on the size of the pan and the eggplant. 
6. Transfer the cooked eggplant slices to a baking tray. Sprinkle over the mozzarella cheese, followed by the sliced cherry tomatoes. Season with oregano and then place in the oven to cook for 10 minutes, or until the tomatoes are warm and the cheese has melted. 
7. Remove from the oven. Garnish with fresh basil if you have some on hand. Best served hot with a fresh green side salad or mashed potatoes.