Ingredients
- 1 Japanese eggplant, cut crosswise into 1⁄4 inch thick slices for 12 slices
- 1⁄2 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 1⁄4 cup all-purpose flour
- 4 ounces mozzarella cheese
- 6 cherry tomatoes
- 1 teaspoon extra virgin olive oil
- 1 tablespoon marjoram, fresh
- 2 cups of vegetable oil
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