Eggplant Sandwiches |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 medium eggplants | flour | olive oil |
| 3 egg yolks | 1/2 pound Mozzarella, diced small or grated | 2 tablespoons grated Parmesan or Romano cheese |
| pinch of salt | 1 egg, lightly beaten with 3 egg whites | bread crumbs |
| 1 | Pare eggplant and slice in 1/2-inch thick slices. Dust in flour and fry in hot olive oil until a light golden brown on both sides. Drain on paper and set aside. Combine egg yolks, mozzarella, grated cheese and salt; mix well. Spread mixture between two slices of eggplant, forming sandwiches. Dip each sandwich into beaten egg, coat in bread crumbs and fry in hot olive oil until golden brown on both sides. Drain on paper and serve hot. |