Pan-Fried Summer Jersey Vegetables Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 squash blossoms (with squash attached if possible)

6 tablespoons extra-virgin olive oil

1 medium yellow tomato cut into 4 (1/2-inch) slices

Herb oil, recipe follows

1 yellow squash cut into 8 (1/2-inch) slices

1 eggplant cut into 8 (1/4-inch) slices

Fresh bread crumbs, for dredging (brioche preferred)

Eggwash, for dredging (4 eggs whisked together with 1 tablespoon milk)

Flour, for dredging

2 ounces fresh mozzarella, cut into 8 pieces

Salt and freshly ground black pepper

2 tablespoons chiffonaded basil

1 tablespoon chopped parsley

1 tablespoon chiffonaded mint

1 medium green tomato cut into 4 (1/4-inch) slices

Olive oil, for pan frying

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