Eggplant crisps

1. Cut mozzarella into small pieces. If using fresh mozzarella, place on a paper towel to drain. 2. Preheat oven to 375 degrees, with the rack in the center. Heat peanut oil in medium-sized deep skillet until the temperature on a frying thermometer readers 360 degrees. If you don't have a thermometer, don't fret. Just get the oil nice and hot. Place flour, seasoned with salt and pepper, and eggs in two separate shallow bowls. Place the breadcrumbs in a third shallow bowl. Dredge each eggplant slice in the flour, then dip into the beaten eggs, and finally into the breadcrumbs. I like a lot of crumbs, so I sort of mash them on both sides of the eggplant, then gently shake off the excess. 3. Fry the eggplant slices in batches until golden brown, turning them if necessary for even browning, 4-6 minutes. Transfer to a paper towel to drain. 4. Arrange the fried eggplant slices on a baking sheet. Top each slice with a piece or two of mozzarella, a tomato, and half an olive. (The crisps may be prepared up to this point and left at room temperature up to 3 hours: good news if you're throwing a party). Bake in the oven until cheese melts, 5-7 minutes. Top each with oregano, and a bit more salt and pepper. Serve hot.