Fried Eggplant Sandwiches
Yield
6 servingsPrep
100 minCook
20 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 1 | x |
salt
|
*
|
| 6 | ounces |
mozzarella cheese
|
|
| ½ | teaspoon |
yeast, active dry
|
|
| 1 ½ | cups |
water
warm |
|
| 2 | cups |
all-purpose flour
plain |
|
| 1 | x |
black pepper
to taste |
*
|
| 4 ½ | tablespoons |
vegetable oil
|
|
| 1 | large |
egg whites
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 1 | x |
salt
|
*
|
| 173.4 | ml/g |
mozzarella cheese
|
|
| 2.5 | ml |
yeast, active dry
|
|
| 355 | ml |
water
warm |
|
| 473 | ml |
all-purpose flour
plain |
|
| 1 | x |
black pepper
to taste |
*
|
| 68 | ml |
vegetable oil
|
|
| 1 | large |
egg whites
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Slice the eggplant into ¼ inch rounds.
Sprinkle with salt and let drain in a colandar for about an hour.
Slice the mozzarella into thin slices and trim to the shape of the eggplant slices.
Sprinkle the yeast over the warm water abd stir until is dissolved.
Whisk in 1½ cups flour and the pepper until smooth.
Keep at room temp for 30 minutes.
Rinse and pat dry the eggplant slices.
Fry them in batches using 1 tablespoon oil per batch over medium heat about 2 minutes per side.
Remove to paper towels to drain while you finish the other slices.
Place a cheese slice between each two eggplant slices (like a sandwich).
Press firmly together and dip in the remaining flour to coat both sides.
Beat the egg white until stiff (but not dry) peaks form.
Fold into the yeast mixture.
Heat oil (about 1 inch deep) in a large frying pan.
Dip 1 eggplant sandwich into the batter at a time and place in the hot oil.
Fry 4 to 6 at a time for 1 to 2 minutes per side until light brown.
Place on paper towels to drain oil until all are done.
Serve hot.
