- Recipes Home
- Interest Groups
Fried Eggplant &Mozzarella Recipe
|Salt||10 Milliliter (2 Teaspoons)|
|Mozzarella cheese||6 Ounce (170 Grams, In One Piece)|
|Active dry yeast||2 Milliliter (1/2 Teaspoon)|
|Water||375 Milliliter, very warm (1 1/2 Cups, 105 Degrees To 115 Degrees Fahrenheit Or 40 Degrees To 46 Degrees Centigrade)|
|All purpose flour||375 Milliliter (1 1/2 Cups)|
|Pepper||1⁄2 Milliliter (1/8 Teaspoon)|
|Olive oil||67 Milliliter (4 1/2 Tablespoons)|
|Minced fresh basil/1/2 teaspoon /2 milliliters dried basil, crumbled||7 Milliliter, crumbled (1 1/2 Teaspoons)|
|Vegetable oil||2 Cup (32 tbs)|
|Egg white||1 Large|
Serving size: Complete recipe
Calories 6472 Calories from Fat 4855
% Daily Value*
Total Fat 550 g845.7%
Saturated Fat 89.6 g447.8%
Trans Fat 0 g
Cholesterol 134.4 mg
Sodium 5013.4 mg208.9%
Total Carbohydrates 316 g105.2%
Dietary Fiber 24.5 g98.1%
Sugars 11.2 g
Protein 85 g169.3%
Vitamin A 32.5% Vitamin C 68%
Calcium 99.1% Iron 112.6%
*Based on a 2000 Calorie diet
Sprinkle slices with salt; stand slices on edge in colander.
Let stand and drain in sink or over bowl 1 hour.
Cut cheese into 1/8 inch- (0.5 cm) thick slices; trim roughly to diameter of eggplant slices.
Reserve, wrapped in plastic.
Sprinkle yeast over the very warm water in medium bowl; stir until dissolved.
Whisk in 1 1/2 cups (375 mL) of the flour and the pepper until smooth.
Reserve batter at room temperature 30 minutes.
Meanwhile, rinse eggplant and drain well; press slices between paper towels to extract moisture.
Heat 1 1/2 tablespoons (22 mL) of the olive oil in 12-inch (30 cm) skillet over medium-high heat; add as many eggplant slices as will fit in single layer.
Cook, turning once, until slices are light brown, about 2 minutes per side; remove to paper towel-lined wire rack.
Repeat, using remaining olive oil, until all eggplant slices are browned.
Sprinkle cheese slices with basil.
Place each cheese slice between 2 eggplant slices; press firmly together and dip in remaining flour to coat lightly.
Heat 1 1/2 inches (4 cm) vegetable oil in large saucepan to 350°F (180°C).
Beat egg white in small mixer bowl until stiff but not dry peaks form; fold into yeast batter.
Dip one egg plant sandwich at a time into batter and gently shake off excess; place in hot oil.
Fry 3 to 4 sandwiches at a time, turning once, until light brown, 1 to 2 minutes per side.
Transfer to paper towel-lined rack to drain.