FRIED EGGPLANT SANDWICHES
INGREDIENTS
- 1 Eggplant (large) (about 1 pound) (trimmed & cut into scant 1/2-inch rounds)
- Kosher salt, freshly ground pepper
- Vegetable oil, for frying
- 2 Eggs (large)
- 1/3 C Flour
- 1 ½ C Bread crumbs (panko-style)
- 4 T Parmesan cheese
- 4 Hamburger buns (kosher) (split) (sesame seeded)
- 24 oz. Homemade Tomato Basil (jar) (sauce) (warm)
- 8 Cheese (4 ounces) (thin slices)
- 1 C Basil (fresh) (leaves)
DIRECTIONS
- 1. Season eggplant slices evenly with salt & pepper.
- 2. Arrange on a paper towel-lined baking sheet & let sit 15 minutes.
- 3. Meanwhile, heat ½-inch of oil in a large heavy-bottomed pot to 350°.
- 4. Whisk eggs in a shallow bowl, place the flour in another shallow bowl & the panko in another.
- 5. Pat eggplant dry, pressing between the paper towels to remove excess moisture.
- 6. Dredge eggplant in flour, tapping off excess.
- 7. Dip in eggs; coat with panko, patting to adhere.
- 8. Working in batches, carefully fry eggplant in oil, maintaining the temperature at or around 350, until the eggplant is tender & the crust is deep golden brown & crisp on all sides, about 7 minutes, turning halfway through.
- 9. Transfer to a wire rack to cool, season immediately with salt & sprinkle with parmesan.
- 10. Repeat with remaining eggplant.
- 11. Pre-heat the oven to broil with a rack in the top third.
- 12. Arrange the buns cut side up on a rimmed baking sheet.
- 13. Broil until golden about 3 to 4 minutes & then remove the top buns to plates.
- 14. Spoon a tablespoon of Homemade Tomato Basil sauce over each bottom bun & stack
one eggplant slice on top of the sauce. - 15. Spoon another tablespoon of sauce over each eggplant slice.
- 16. Top with another eggplant slice & spoon another 2 T on top of each slice.
- 17. Top with cheese & broil until cheese is golden & bubbly, about 3 to 4 minutes.
- 18. Top with basil & close the sandwich & serve with extra warm tomato basil sauce.
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