Receta Eggplant Sandwiches On Baby Greens With Tomato Balsamic Vinaig
by Global Cookbook

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	Raciónes: 6

Ingredientes

2 med Eggplants cut into twelve 1" thick slices
1/4 c. Extra virgin olive oil Kosher salt to taste Freshly-grnd black pepper to taste
3/4 lb Fresh mozzarella cheese cut into 6 slices
1/2 c. Loosely-packed basil leaves
12 x Anchovy fillets rinsed and dry

1 1/2 c. Panko or possibly other dry bread crumbs
1/2 c. Finely-minced walnuts
1 c. All-purpose flour
3 lrg Large eggs lightly beaten Vegetable oil for frying
3 c. Savory baby greens (such as arugula, frisee, red mustard, flowering kale, and spinach) Tomato-Balsamic Vinaigrette see * Note

Preheat the oven to 400 degrees.
Lightly brush both sides of the eggplant slices with the oil and season with salt and pepper. Place in a single layer on a baking sheet and roast till lightly brown and tender, about 20 min. Arrange the mozzarella slices on 6 of the eggplant slices. On a cutting board, coarsely chop the basil and anchovy together and sprinkle over the cheese. Top with a second eggplant slice to create a sandwich.
In a small bowl, combine the bread crumbs and walnuts. Dredge the sandwich in flour, patting off the excess. Dip them in the beaten egg and then in the bread crumb mix. The sandwiches may be prepared up to this point and kept loosely covered in the refrigerator for up to 8 hrs.
Add in vegetable oil to a saute/fry pan to a depth of 1/2 inch. Heat oil to 350 degrees. In batches, saute/fry the sandwiches in a single layer, turning once to brown both sides. This will take only a few min per side. As they are done, remove to paper towels to drain. Keep hot. These sandwiches may be cooked up to 4 hrs in advance and reheated in the oven at serving time.
Serve the sandwiches on a bed of savory baby greens dressed with Tomato-Balsamic Vinaigrette.
This recipe yields 6 sandwiches.