Ingredients
-
2
-
1
-
1
-
1
-
1/2
-
1/2
-
2
-
-
-
-
-
-
-
1 1/2
-
1
Directions
Fried Eggplant (Aubergine) ‘sandwiches’, These are fantastic! Vegetarians/Lovers of vegetables (and cheese) will be very, very happy The prep time includes 1/2 an hour of salting and draining the eggplant , I really enjoyed these sandwiches ! I served these with salsa I probably should have cooked them a little longer so they would cook through a little more, but I loved the taste and will make these again! I will try the basil Sauce next time , These are fantastic! Vegetarians/Lovers of vegetables (and cheese) will be very, very happy The prep time includes 1/2 an hour of salting and draining the eggplant
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Steps
|
1
Done
|
Lightly Salt the Eggplant Rounds and Put Them in a Colander to Drain. |
|
2
Done
|
Mash Together Ricotta, Cream Cheese and Parmesan With a Fork. |
|
3
Done
|
Mix in the All the Pepper Cubes. |
|
4
Done
|
Season Lightly With Salt and Generously With Freshly Ground Pepper. |
|
5
Done
|
Spread the Cheese Mixture Evenly on Half the Eggplant Slices and Close With Remaining Slices, Making a sandwich. |
|
6
Done
|
Heat Approximately 1 - 2 Inches Oil in Large Skillet. |
|
7
Done
|
Put Flour on a Plate and on Another, the Breadcrumbs. |
|
8
Done
|
Dip the sandwiches First in the Flour, Then in the Beaten Egg, and Finally in the Breadcrumbs. |
|
9
Done
|
Fry Until Golden-Brown, Turning Over When Bottom Side Is Done. |
|
10
Done
|
Drain on Paper Toweling. |
|
11
Done
|
Serve Hot With Basil Sauce. |
|
12
Done
|
to Make Basil Sauce: Combine All Sauce Ingredients; Season to Taste. |
