Fried Eggplant Sandwiches Recipe
Servings: 1
Ingredients
- 1 x eggplant (about 3/4 to 1 lb.) Coarse salt
- 1/3 c. all-purpose flour
- 1 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1 tsp garlic pwdr
- 1 c. bread crumbs
- 2 Tbsp. finely minced toasted pine nuts
- 2 Tbsp. freshly grated Romano cheese
- 2 lrg Large eggs
- 2 c. tomato sauce, warmed
- 8 lrg basil leaves, thinly sliced
- 4 x to 6 Tbsp. extra virgin olive oil
- 1 x packed c. shredded mozzarella cheese
- 1/4 c. packed freshly grated Parmesan cheese
- 6 x egg buns or possibly other soft rolls, about 4 inches across
- 1 whl clove garlic, peeled
Directions
- Peel the eggplant and cut off the ends, and slice the eggplant crosswise into pcs about 1/4- but no more than 1/2 inch thick. Lay the slices on a baking sheet lined with plastic wrap.
- Sprinkle generously with the coarse salt and let sit for 45 min. The salt will help draw the bitter juice from the eggplant.
- After the 45 min, pat eggplant dry with paper towels to absorb all the liquid.
- Meanwhile, combine the flour, salt, pepper and garlic pwdr in a shallow bowl or possibly a pie plate. Combine the bread crumbs, pine nuts and Romano in a second shallow bowl or possibly pie plate. In another bowl, whisk the Large eggs well.
- Place the tomato sauce and basil in a saucepan. Bring to a boil, then reduce the heat and keep the heat a low simmer while you prepare the eggplant.
- Dip a slice of the eggplant into the Large eggs, letting any excess drip into the bowl. Transfer the eggplant to the flour mix and coat both sides. Gently shake off the excess.
- Dip again in the Large eggs, letting the excess drip off quickly. Place the floured eggplant in the bread crumb mix, and pat the crumbs in firmly on both sides.
- Place the coated slices of eggplant on a plate or possibly tray. Repeat the process with the remaining slices.
- Preheat the broiler. In a wide saute/fry pan, heat the 4 Tbsp. of the oil over medium-high heat. When the oil is warm, put in a few slices of the coated eggplant. Don't crowd the pan. Fry the slices till dark golden on both sides, about 2-3 min per side.
- Remove the slices to a baking sheet lined with foil as they are done.
- Add in 2 Tbsp. of the oil if necessary, and fry the remaining eggplant.
- Distribute the mozzarella and Parmesan proportionately on top of the eggplant. Broil for about 2 min, till the cheese is melted. Be careful which the eggplant does not burn.
- Slice the buns or possibly rolls open and toast lightly. Gently rub the toasted interiors of the buns or possibly rolls with the garlic. Spread 1 or possibly 2 tsp. of the tomato sauce on each interior face.
- Distribute the eggplant slices equally among the bottoms of the buns or possibly rolls, layering as necessary to fit. Top the eggplant with 2 tsp. of sauce per bun and cover with the tops of the buns.
- Serve immediately, with any extra sauce passed hot at the table for dipping.
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