Eggplant In A Carriage (melanzane In Carrozza

Consider how our Lord Himself resisted Satan when He was tempted in the wilderness (see Matthew 4 and Luke 4.) Jesus did not "bind" Satan. In all three instances of Satan's temptations, our Lord quoted Scripture, and the devil was repelled ("he left Him for a season.") We should follow our Lord's example when attacked or tempted. And let's not forget that if we are going to quote Scripture, we must know Scripture! Our Lord quoted three times from the book of Deuteronomy. How many of us can quote three verses from the book of Deuteronomy? Knowledge of the Word of God is important for repelling Satan, and is crucial for Christian growth and living as well. As He was growing up, the Lord Jesus must have spent a lot of time memorizing the Word of God (see Luke 2:52). What an example for us to follow!

David Reid

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Italian	Italian, Vegetarian	20	Servings

INGREDIENTS

2		Long, narrow eggplants
		about 1 lb. each sliced
		Crosswise 1/4-inch thick
1 1/2	t	Salt
2 1/4	c	Extra-virgin olive oil
1/4	t	Freshly ground pepper
6	oz	Fresh mozzarella cheese
		Sliced 1/8-inch thick
1		2 oz. anchovy fillets
1/4	c	Fresh basil leaves plus
		Several sprigs for garnish
3		Eggs
1/2	c	All-purpose flour
3	c	Fresh Italian bread crumbs
		Marinara Sauce as
		Accompaniment, optional

INSTRUCTIONS

Layer the eggplant slices in a colander, sprinkling each layer with
the salt.  Set aside to drain for at least 1 hour. Pat the eggplant
dry with paper towels. 2. Preheat the oven to 375F. Using 1/4 c. of
the olive oil, brush both sides of each eggplant slice. Arrange the
slices in a single layer on 2 large baking sheets. Bake for 15 to 20
minutes, turning once, until the eggplant is tender when pierced with
a fork but still holds its shape. 3. Remove from the oven; season  with
eggplant with the pepper. Cover half the eggplant with  mozzarella.
Finely chop the anchovies and basil together; sprinkle  over the
cheese. Cover with the remaining eggplant slices to form  sandwiches.
4. In a medium bowl, beat the eggs with 2 teaspoons of  water and 2
teaspoons of the olive oil. Coat the eggplant sandwiches  with the
flour, dusting off any excess. Dip into the beaten egg, then  coat the
sandwiches thoroughly with the bread crumbs, pressing gently  to
adhere. 5. In a large heavy skillet, heat the remaining oil over
moderately high heat to 375F or until a small bread cube browns in
about 1 minute. Fry the eggplant sandwiches in small batches until
golden, 1 to 2 minutes per side. Remove with a slotted spoon and  drain
on paper towels. Arrange the sandwiches on a platter or plates  and
serve on their own or with Marinara Sauce, garnished with sprigs  of
fresh basil. (The eggplant sanndwiches can be assembled and fried
early in the day. Set aside on a cookie sheet at room temperature and
reheat in a 400F oven for about 5 minutes just before serving.)  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 54 Calories From Fat: 22 Total Fat: 2.4g Cholesterol: 35.4mg Sodium: 347.2mg Potassium: 77.1mg Carbohydrates: 3.6g Fiber: <1g Sugar: <1g Protein: 4.3g