Eggplant and Mozzarella Sandwiches Recipe

Eggplant and Mozzarella Sandwiches Recipes

Ingredients :

2 medium eggplants (aubergines)

sea salt

1 cup (4 oz / 125g ) dried breadcrumbs

2 tbsp freshly grated parmesan cheese

1 tbsp chopped fresh flat-leaf parsley

3 tbsp olive oil

5 oz (150g) mozzarella, cut into 1/16 inch (2 mm) slices

2 eggs, beaten

green leaves such as olive tree leaves, for garnish

Method :

Preheat oven to 350F (180C / Gas 4). Cut eggplant crosswise into 1/2-inch (12mm) rounds. Place slices in a colander or strainer and sprinkle liberally with salt. Allow to stand until eggplant begins to sweat, about 30 minutes. Rinse eggplant well under cold water to remove salt. Pat dry with paper towels.

In a small bowl, combine breadcrumbs, parmesan and parsley. Mix well. Pour olive oil in a shallow baking pan and warm in oven for 5 minutes, then remove from oven.

Sandwich a mozzarella slice between 2 eggplant slices. Dip eggplant sandwich in beaten egg, then in breadcrumb mixture. Place sandwiches in pan in a single layer. Bake for 15 minutes. Turn sandwiches and cook until golden, about 15 minutes. Remove from oven and drain on paper towels.

Slice each sandwich in half and garnish with green leaves.

Hint - Serve sandwiches with a tossed green salad. If olive tree leaves are unavailable, substitute flat-leaf parsley, rosemary or sage leaves.

Serves 3-4

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