Deep Fried Eggplant And Cheese Sandwiches Recipe
Deep Fried Eggplant And Cheese Sandwiches make for a great snack. This recipe is quite filling and sumptuous. The ingredients used in these Deep Fried Eggplant And Cheese Sandwiches are easily available in the grocery store. Make it for a party or a family get together, this dish will sure be a hit.
Ingredients
Large round eggplants - 2
Mozzarella cheese - 1 lb
Eggs - 3
Fine dry breadcrumbs - approx. 1 cup
Large basil leaves - 8
Sunflower oil
Salt
Pepper
Serve with: tomato salad
Directions
GETTING READY
1 Preheat the oven to 400°F.
2 Lightly oil 2 cookie sheets.
3 Slice off both ends of the eggplants.
4 Rinse and dry.
5 Slice into rounds of even thickness (approximately 1/4 in thick).
6 On the prepared cookie sheets, arrange these slices in a single layer.
7 Brush their exposed surfaces lightly with olive oil.
8 Season lightly with salt and pepper.
9 Bake in the oven for 6 minutes.
10 Remove from the oven and allow to cool.
MAKING
11 Slice the mozzarella cheese into 1/4 in thick rounds.
12 In a small, deep bowl, beat 3 eggs lightly with a pinch of salt and pepper.
13 Spread the breadcrumbs out on a plate.
14 Place a slice of cheese on top of half the eggplant slices.
15 Press a basil leaf on top, and cover with the remaining eggplant slices.
16 Press together gently.
17 Dip in the beaten egg to coat all over.
18 Roll in the breadcrumbs, to coat evenly.
19 In a nonstick skillet, pour olive oil, about 1/2 inch deep.
20 When it is hot, but not smoking hot, add the sandwiches and fry over moderately high heat, turning once, until they are golden brown on both sides.
21 Take out of the oil with a slotted spoon and drain briefly on paper towels on a very hot plate.
SERVING
22 Serve at once.
1 Preheat the oven to 400°F.
2 Lightly oil 2 cookie sheets.
3 Slice off both ends of the eggplants.
4 Rinse and dry.
5 Slice into rounds of even thickness (approximately 1/4 in thick).
6 On the prepared cookie sheets, arrange these slices in a single layer.
7 Brush their exposed surfaces lightly with olive oil.
8 Season lightly with salt and pepper.
9 Bake in the oven for 6 minutes.
10 Remove from the oven and allow to cool.
MAKING
11 Slice the mozzarella cheese into 1/4 in thick rounds.
12 In a small, deep bowl, beat 3 eggs lightly with a pinch of salt and pepper.
13 Spread the breadcrumbs out on a plate.
14 Place a slice of cheese on top of half the eggplant slices.
15 Press a basil leaf on top, and cover with the remaining eggplant slices.
16 Press together gently.
17 Dip in the beaten egg to coat all over.
18 Roll in the breadcrumbs, to coat evenly.
19 In a nonstick skillet, pour olive oil, about 1/2 inch deep.
20 When it is hot, but not smoking hot, add the sandwiches and fry over moderately high heat, turning once, until they are golden brown on both sides.
21 Take out of the oil with a slotted spoon and drain briefly on paper towels on a very hot plate.
SERVING
22 Serve at once.
