| 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)
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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