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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains, Vegetables Sami Ckright1 6 Servings

INGREDIENTS

2 Eggplants, cut into twelve
1" thick slices
1/4 c Olive oil
Kosher salt, to taste
Freshly-ground black pepper
to taste
3/4 lb Fresh mozzarella cheese, cut
into 6 slices
1/2 c Loosely-packed basil leaves
12 Anchovy fillets, rinsed and
dried
1 1/2 c Panko or other dry bread
crumbs
1/2 c Finely-chopped walnuts
1 c All-purpose flour
3 Eggs, lightly beaten
Vegetable oil, for frying
3 c Savory baby greens
such as arugula frisee
red mustard
Flowering kale, and spinach
Tomato-Balsamic Vinaigrette
see * Note

INSTRUCTIONS

Note: See the "Tomato-Balsamic Vinaigrette" recipe which is included
in this collection.  Preheat the oven to 400 degrees. Lightly brush
both sides of the  eggplant slices with the oil and season with salt
and pepper. Place  in a single layer on a baking sheet and roast until
lightly brown and  tender, about 20 minutes. Arrange the mozzarella
slices on 6 of the  eggplant slices. On a cutting board, coarsely chop
the basil and  anchovy together and sprinkle over the cheese. Top with
a second  eggplant slice to form a sandwich. In a small bowl, combine
the bread  crumbs and walnuts. Dredge the sandwich in flour, patting
off the  excess. Dip them in the beaten egg and then in the bread crumb
mixture. The sandwiches may be prepared up to this point and kept
loosely covered in the refrigerator for up to 8 hours. Add vegetable
oil to a saute pan to a depth of 1/2 inch. Heat oil to 350 degrees.  In
batches, saute the sandwiches in a single layer, turning once to  brown
both sides. This will take only a few minutes per side. As they  are
done, remove to paper towels to drain. Keep warm. These  sandwiches may
be cooked up to 4 hours in advance and reheated in the  oven at serving
time. Serve the sandwiches on a bed of savory baby  greens dressed with
Tomato-Balsamic Vinaigrette. This recipe yields 6  sandwiches.  Recipe
Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -  (Show #
CR-9664 broadcast 08-22-1996) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  09-22-1996  Recipe by: John Ash
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 447
Calories From Fat: 244
Total Fat: 28g
Cholesterol: 136.1mg
Sodium: 733mg
Potassium: 432mg
Carbohydrates: 26.3g
Fiber: 4g
Sugar: 4.9g
Protein: 24.5g


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