Wednesday, October 27, 2010
Don't start thinking that this is an ordinary veggie sandwich. Oh, no. You should know me better than that by now! Instead of plopping some grilled or fried eggplant between bread, the eggplant becomes the delivery mechanism while the oozy-fresh, melty mozzarella is sandwiched in between. Just a couple of ingredients make this a fast lunch option or a delicious appetizer.
fresh mozzarella, sliced
a bit of marinara sauce
If you have young, really fresh eggplant you can use them freshly-sliced. Otherwise, slice them, salt them and leave the slices to draw out the bitterness for about 1/2 hour. Then rinse and dry well with paper towels.
Lightly coat the eggplant slices in flour. Sprinkle with salt and pepper. Fry in olive oil until golden brown and drain on paper towels.
Heat the sauce. Spread a little bit of sauce on a slice of eggplant, then top with mozzarella to cover the eggplant. Sprinkle a couple of basil leaves, then top with another slice of eggplant. Press together and eat!