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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)
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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


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