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Ingredientes
- 2 x Long, narrow eggplants (about 1 pound each), sliced Crosswise 1/4-inch thick
- 1 1/2 tsp Salt
- 2 1/4 c. Extra-virgin extra virgin olive oil
- 1/4 tsp Freshly grnd pepper
- 6 ounce Fresh mozzarella cheese, Sliced 1/8-inch thick
- 1 can (2 ounce.) anchovy fillets
- 1/4 c. Fresh basil leaves plus Several sprigs for garnish
- 3 x Large eggs
- 1/2 c. All-purpose flour
- 3 c. Fresh Italian bread crumbs Marinara Sauce as Accompaniment (optional)
Direcciones
- 1. 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.
- 2. 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.
- 3. 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.
- 4. In a medium bowl, beat the Large eggs with 2 tsp. of water and 2 tsp. 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 sandwiches thoroughly with the bread crumbs, pressing gently to adhere.
- 5. 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 sanndwiches 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 77g | |
| Recipe makes 12 servings | |
| Calories 445 | |
| Calories from Fat 398 | 89% |
| Total Fat 44.98g | 56% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 521mg | 22% |
| Potassium 58mg | 2% |
| Total Carbs 4.65g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.2g | 0% |
| Protein 6.87g | 11% |
