Wednesday, December 14, 2011

Classic Fried Eggplant Sandwiches

Three 12-oz eggplants, 1 lb thinly sliced 
mozzarella, 2 eggs, 1/2 cup sliced stuffed
olive, 1/2 cup flour, 1-1 1/2 cups bread 
crumbs, pinches oregano, salt, oil for frying.

  To make a classic fried eggplant peel the eggplant, trim the ends, and cut lengthwise into 1/2-inch thick slices.Sprinkle generously with salt and let stand for an hour on paper towels to drain off the bitter juices.dry well between additional paper towels. Cover half the eggplant slices with slices of mozzarella, sprinkle with olive and a little oregano, and cover with remaining slices of eggplant, 

  Pressing the edges firmly together. Dip the sandwiches first in flour, then in egg, beaten with a little salt, and finally in bread crumbs. Fry a few at a time in 1/2 inch hot oil until golden brown on both sides, draining on paper towels. and enjoy the classic eggplant sandwich.

Yield: 4 serving 
Time needed 1 hour 20 minutes  

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