Eggplant Crisps

8 oz. mozarella cheese
1 qt. peanut oil for frying
1/2 cup flour
kosher salt and fresh ground pepper
2 large eggs, lightly beaten
1 cup Japanese bread crumbs (Panko)
2 medium Japanese eggplants, cut into 1/4 inch slices
12 small cherry tomatoes. thinly sliced
2 tbs. fresh oregano leaves

Cut the mozarella into small pieces, each about 1/4 inch thick.
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Preheat the oven to 375 degrees with the rack in the center. Heat the peanut oil in deep fryer to 360 degrees. Place the flour, seasoned with salt & pepper into shallow bowl. Place the eggs and the bread crumbs into two more separate shallow bowls. Dredge the eggplant slices first into the flour, shaking off excess. Next, dip slices into the eggs, coating well and finally into the bread crumbs.
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Fry the eggplant slices in batchces of 6 until golden, light brown-about 5 to 8 minutes, turning once halfway through. Repeat with remaining slices. Transfer to a paper towel to drain.
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Arrange the fried eggplant slices on a baking sheet. Top each with a slice of mozarella and tomatoe. Bake until the cheese melts, about 5 to 7 minutes. Scatter a couple of oregano leaves on top and serve hot.

Recipe taken from "Martha Stewart's Hors D'Oeuvres Handbook"