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Add a photoServings: 12
Ingredients
- 2 lb aubergine, sliced crosswise thick
- 1 1/2 tsp salt
- 2 1/4 c. extra virgin olive oil, extra-virgin
- 1/4 tsp pepper
- 6 ounce mozzarella, fresh, sliced thick
- 2 ounce anchovy fillets
- 1/4 c. basil, fresh, plus several for garnish
- 3 x Large eggs
- 1/2 c. flour
- 3 c. bread crumbs, fresh marinara sauce, as (opt)
Directions
- Layer the eggplant slices in a colander, sprinkling each layer with the salt.
- Set aside to drain for at least 1 hour. Pat the eggplant dry with paper towels.
- Preheat the oven to 375F. Using 1/4 c. of the extra virgin olive oil, brush both sides of each eggplant slice. Arrange the slices in a single layer on 2 large baking sheets. Bake for 15 to 20 min, turning once, till the eggplant is tender when pierced with a fork but still holds its shape.
- Remove from the oven; season with eggplant with the pepper. Cover half the eggplant with mozzarella. Finely chop the anchovies and basil together; sprinkle over the cheese. Cover with the remaining eggplant slices to create sandwiches.
- In a medium bowl, beat the Large eggs with 2 tsp. of water and 2 tea- spoons of the extra virgin olive oil. Coat the eggplant sandwiches with the flour, dusting off any excess. Dip into the beaten egg, then coat the sand- wiches thoroughly with the bread crumbs, pressing gently to adhere.
- In a large heavy skillet, heat the remaining oil over moderately high heat to 375F or possibly till a small bread cube browns in about 1 minute. Fry the eggplant sandwiches in small batches till golden brown, 1 to 2 min per side. Remove with a slotted spoon and drain on paper towels. Arrange the sandwiches on a platter or possibly plates and serve on their own or possibly with Marinara Sauce, garnished with sprigs of fresh basil.
- (The eggplant sandwiches can be assembled and fried early in the day. Set aside on a cookie sheet at room temperature and reheat in a 400F oven for about 5 min just before serving.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 12 servings | |
| Calories 565 | |
| Calories from Fat 413 | 73% |
| Total Fat 46.72g | 58% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 602mg | 25% |
| Potassium 247mg | 7% |
| Total Carbs 27.34g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.37g | 2% |
| Protein 10.43g | 17% |
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