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Add a photoServings: 6
Ingredients
- 2 med aubergines - (abt 1 1/2 lbs) cut into 1/2" thick medallions
- 1 lb fresh mozzarella di bufula cut 1/2" thick slice
- 1 c. flour
- 3 x Large eggs beaten
- 2 c. extra-virgin extra virgin olive oil for frying
- 12 x basil leaves
- 2 c. fresh tomatoes in 1/4" dice with juices Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. grated Parmigiano-Reggiano
Directions
- Preheat the oven to 450 degrees.
- Place aubergine slices on a sheet tray and bake for 15 min, till light golden.
- Form sandwiches out of the aubergine slices and cheese, placing one slice of cheese between two aubergine slices. Dredge each sandwich in the flour and dip in the egg.
- Heat the extra virgin olive oil in a large skillet till almost smoking, and fry the sandwiches till golden. Remove to a plate lined with paper towels.
- Arrange sandwiches in a ceramic pie pan and distribute the basil leaves proportionately over the sandwiches. Season the tomatoes with salt and pepper to taste, and spoon them over the sandwiches. Sprinkle each sandwich with Parmigiano-Reggiano and bake for 17 to 20 min. Serve hot.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 6 servings | |
| Calories 799 | |
| Calories from Fat 671 | 84% |
| Total Fat 75.84g | 95% |
| Saturated Fat 11.34g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 95mg | 4% |
| Potassium 453mg | 13% |
| Total Carbs 25.03g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 4.37g | 3% |
| Protein 8.11g | 13% |
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