Fried Heirloom Tomato Caprese

Directions

1. Slice the top and bottom off of each tomato to create a flat surface and slice each tomato into 3, ¼,&rdquo,- ½,&rdquo, circles making a total of 12 slices of tomato, lay the 12 slices onto a paper towel and gently dab to remove excess moisture and sprinkle each side of the slices with generous pinches of salt. Add the flour to a large plate or large bowl, and add a ¼, teaspoon of the salt, mix to combine and set aside. In another large bowl, add the eggs and whisk, set aside. In another large bowl, add the Parmesan, the remaining ¼, teaspoon of salt, Italian Seasoning, garlic powder and pepper, mix well and set aside.
2. Take each slice and dredge in the flour, then the egg, and finally the Parmesan breadcrumbs, place onto a clean plate to hold as you dredge each tomato slice, once all tomato slices are dredged, add enough oil to a large, non-stick pan to cover the bottom or enough to shallow fry, set the pan over medium-high heat, and once the oil is very hot, work in batches by adding about half of the tomato slices (about 6) into the oil, and frying for about 1 ½, &ndash, 2 minutes per side, or until golden-brown and crispy, remove the slices from the oil and place onto paper towels to drain, sprinkle with a little extra salt while still hot, if desired, repeat the process again until all tomato slices are fried, allow to cool slightly.
3. Add one fried tomato slice to the center of each plate, next, add a slice of the fresh mozzarella on top, and then 3 fresh basil leaves over the mozzarella, repeat the process again by adding another fried tomato slice, then a slice of fresh mozzarella and 3 fresh basil leaves, finishing off with a fried tomato slice to finish the dish, drizzle 1 tablespoon of the olive oil onto each plate next to the tomato stacks, and 1 teaspoon of the balsamic vinegar right into the oil of each plate, creating a little dressing to dip each bite into.