Deconstructed Eggplant Parm Salad with Balsamic Reduction

Ingredients

• 1 cup Balsamic vinegar
• 1 small eggplant, cut into 1/4 inch thick slices
• 1/2 cup flour
• 2 large eggs, beaten
• 1 cup bread crumbs
• 6 ounces arugula
• 1 handful of basil, stems removed and torn into pieces
• olive oil
• 1 clove garlic, finely minced
• 1/2 pound fresh mozzarella, cut into strips
• 2 tomatoes, cut into strips
• salt
• pepper

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