Name: Eggplant Sandwiches on Baby Greens W Tomato-Balsamic Vinaig
Ingredients: 2 md 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 lg 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

God does not countenance the marriage of a believer to an unbeliever. In 1 Corinthians 7:39, Paul says that Christians must marry only “in the Lord.” That phrase means within the common faith that Christians hold toward Jesus Christ, that faith which identifies them as a part of the body of Christ. Thus they can be said to be “in Christ,” or “in the Lord” together. Nothing in Scripture in any way relaxes the clear-cut commandment that believers must not be unequally yoked with unbelievers. Christians may marry only in the Lord; that is, only within the faith.

Jay Adams

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

INGREDIENTS

2	md	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	lg	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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