Eggplant Sandwiches D Yield: 6 Sandwiches
How can I describe the taste of a fried eggplant sandwich oozing with cheese and sundried tomatoes or greens? It’s just amazingly delicious and so easy to prepare. Try it.
1 eggplant- about one pound
Two ¼ inch slices of Mozzarella
2 sundried tomatoes-drained
Two ¼ inch slices of goat cheese
10 small leaves of baby arugula-stems removed
Two small flat pieces of blue cheese
10 small leaves of baby spinach-stems removed
½ cup flour
1 cup breadcrumbs
Optional: 2 cups tomato sauce
3 shallow bowls
- Peel eggplant and cut off the top. Cut eggplant into six ¾-1 inch rounds. With a sharp knife, partially slice each rounds in half with knife parallel to the cutting surface so that you leave a one half inch hinge at one spot.
- For mozzarella and sundried tomato sandwiches: Halve sundried tomatoes. Squeeze one slice of mozzarella and two halves of tomato in each of two sliced eggplant rounds. Press down on the top slightly.
- For goat cheese and arugula sandwiches: squeeze one slice of goat cheese and about five leaves of arugula into two eggplant rounds.
- For blue cheese and spinach sandwiches: squeeze blue cheese and about five leaves of spinach in eggplant rounds.
- Dredge all the rounds in flour. Shake off any excess. Dip floured rounds in egg. Let any excess egg drip off. Coat rounds (top, bottom and sides) in bread crumbs and set aside.
- Pour enough oil in skillet to come up about one half inch in the pan. Heat oil over medium-high flame. Place no more than three eggplant sandwiches in the oil at a time. Put no more than two in if you want to keep track of the type of filling each one has. Brown eggplant rounds about three minutes on each side. Keep turning them to get them as brown as you like. Drain fried sandwiches on paper towels before arranging them on a platter. Serve tomato sauce on the side.