Melanzane Fritte Fried Eggplant

Ingredients

• 1 pound eggplant, stems and ends removed, cut into 1/4-inch thick half moons
• 1 cup flour
• 2 eggs, beaten
• 1 cup bread crumbs
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste
• 3 ripe tomatoes large dice
• 12 basil leaves cut into ribbons
• 1/4 cup extra virgin olive oil
• 1 clove garlic finely minced
• Salt and freshly ground black pepper, to taste
• Crusty Italian bread sliced 1/2-inch thick and grilled

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