Eggplant Sandwich
The weather has cooled substantially so we decided to actually turn on the stove again ...what better way to signal the end of summer than with some fried eggplant? We got a big beautiful aubergine along with a gorgeous leafy bunch of spicy basil from our trusty CSA and immediately I thought to apply it to Gary's fresh homemade mozzarella in this great recipe. We even used our homemade bread crumbs (created off totally stale baguettes from the Galleries Lafayette, brought back from our Paris trip!) Paired with a zesty bruchetta made with last week's farm fresh tomatoes, this dish makes for a satisfying and glorious dinner (as well as party appetizer if you're so inclined!)
Eggplant Sandwiches
1 big eggplant (or 2-3 medium ones)
1 pound fresh mozzarella ball
3 eggs, beaten
2 cups bread crumbs (seasoned with dried oregano, rosemary, and some thyme)
freshly grated Parmasean cheese
fresh basil leaves
lots of vegetable oil for frying
sea salt & pepper
lemon wedges and/or bruchetta to finish
Cut the eggplants into round slices, about 1/4 inch thick. Soak slices in room temperature salted water for 30 min - 1 hour. Rinse eggplant slices in cold water and press thoroughly dry with kitchen towel.
Cut the cheese into thin slices to match the size of the eggplant rounds.
Mix the dry bread crumbs with parmasean cheese and seasonings in a large shallow dish.
Take two equal sized slices of eggplant, and place a slice of cheese
and a fresh basil leaves between them. Carefully dip the "sandwich" first
into the beaten, and then dredge through the bread crumb and cheese mix, being careful to cover the whole sandwich while keeping it together.
Heat the oil in a large deep skillet about 1 inch deep.
Cook the eggplant sandwiches until they are golden brown (about 7 minutes on each side).
Keep them warm in the oven, while you continue to cook the rest.
Serve them hot, or at room temperature, with a squeeze of lemon and topped with bruchetta.
Yields 6-8 sizeable sandiwches.
With the garlicky bruchetta, it's like an eggplant parmagiana but better. The eggplant slices are golden crisp on the outside and almost melty buttery on the inside. The sandwich holds together well thanks to the egg battering, so this a natural choice for picnics and potlucks! Our next thought is tweaking it, of course, by sticking a slice of heavenly proscuitto di Parma (portabella mushroom for the veggiefarian set) in it. You could also do: thin slices of grilled zucchini or squash, some chunky olive tapenade, or quattro formaggio (mmmm Fontina!)... the possibilities are only as finite as your sandwich-imagination.
Ahhhhh sandwich, you are truly the zenith of hand-held cuisine.
Eggplant Sandwiches
1 big eggplant (or 2-3 medium ones)
1 pound fresh mozzarella ball
3 eggs, beaten
2 cups bread crumbs (seasoned with dried oregano, rosemary, and some thyme)
freshly grated Parmasean cheese
fresh basil leaves
lots of vegetable oil for frying
sea salt & pepper
lemon wedges and/or bruchetta to finish
Cut the eggplants into round slices, about 1/4 inch thick. Soak slices in room temperature salted water for 30 min - 1 hour. Rinse eggplant slices in cold water and press thoroughly dry with kitchen towel.
Cut the cheese into thin slices to match the size of the eggplant rounds.
Mix the dry bread crumbs with parmasean cheese and seasonings in a large shallow dish.
Take two equal sized slices of eggplant, and place a slice of cheese
and a fresh basil leaves between them. Carefully dip the "sandwich" first
into the beaten, and then dredge through the bread crumb and cheese mix, being careful to cover the whole sandwich while keeping it together.
Heat the oil in a large deep skillet about 1 inch deep.
Cook the eggplant sandwiches until they are golden brown (about 7 minutes on each side).
Keep them warm in the oven, while you continue to cook the rest.
Serve them hot, or at room temperature, with a squeeze of lemon and topped with bruchetta.
Yields 6-8 sizeable sandiwches.
With the garlicky bruchetta, it's like an eggplant parmagiana but better. The eggplant slices are golden crisp on the outside and almost melty buttery on the inside. The sandwich holds together well thanks to the egg battering, so this a natural choice for picnics and potlucks! Our next thought is tweaking it, of course, by sticking a slice of heavenly proscuitto di Parma (portabella mushroom for the veggiefarian set) in it. You could also do: thin slices of grilled zucchini or squash, some chunky olive tapenade, or quattro formaggio (mmmm Fontina!)... the possibilities are only as finite as your sandwich-imagination.
Ahhhhh sandwich, you are truly the zenith of hand-held cuisine.
