February 27, 2009

Crispy Fried Eggplant and Mozzarella finger sandwiches

4 Japanese eggplants, sliced into 1/2 inch thick slices
3 tbsp olive oil
salt and pepper

Herb Spread
3 garlic cloves
1/2 c loosely packed basil
1/4 c loosely packed parsley
1/8 teaspoon red pepper flakes
3 tbsp olive oil
1 lb fresh mozzarella cut into 1/4-inch-thick-slices
3 large eggs
1 c parmesan
vegetable oil

Preheat oven to 425. For the sandwiches: On a baking sheet, lightly brush eggplant slices with olive oil; season with salt and pepper. Bake for 15 mins until golden brown.

Herb spread: In a blender or food processor, combine 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 with a piece of mozzarella. Place remaining eggplant pieces on top to make finger sandwiches.

Dip each finger sandwich in beaten egg, then parmesan, until well coated. Heat 1/2 inch of vegetable oil in a large pan. Saute the finger sandwiches for a couple of minutes on each side until nicely brown. Drain on paper towels.

Makes about 20

1 comment:

Wen said...

this sounds awesome! i'll try after Lent. we need to plan out one last annual "easter" feast together!!! :(