Crispy Fried Eggplant And Mozzarella Finger Sandwiches
|Japanese eggplants||4 , sliced slightly on the diagonal into 1/2 inch thick slices|
|Freshly ground black pepper||To Taste|
|Fresh mozzarella cheese||1 Pound|
|Eggs||3 Large, lightly beaten|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Garlic||3 Clove (15 gm)|
|Loosely packed basil leaves||1⁄2 Cup (8 tbs)|
|Flat leaf parsley||1⁄4 Cup (4 tbs) (Loosely Packed For Measuring)|
|Hot red pepper flakes||1⁄8 Teaspoon|
|Olive oil||3 Tablespoon|
Preheat the oven to 425° F.
For the sandwiches:
On a baking sheet, lightly brush the eggplant slices with olive oil; season with salt and pepper.
Bake for 15 minutes, until golden brown.
For the herb spread: In a food processor, combine the garlic, basil, parsley, red pepper flakes, and oil.
Blend until well combined.
Spread the paste on half of the roasted eggplant slices, then top each of the paste covered slices with a piece of mozzarella.
(You may need to trim the cheese to fit the shape of the eggplant.) Make little finger sandwiches by placing the remaining egg plant pieces on top of the cheese.
Dip each finger sandwich in the beaten egg, then in the Parmesan cheese, until well coated.
Heat 1/2 inch of vegetable oil in a saute pan. (The oil should be about 350° F. for best results.)
Saute the finger sandwiches for a couple minutes on each side, until nicely browned.
Drain on paper towels.
You will need to cook the sandwiches in batches, reserving the cooked ones in a warm oven.