Eggplant, Mermaid Style - {Melanzane Alle Sirenuse}

Recipe Ingredients

2 cups	396g / 13oz	Eggplants - (abt 1 1/2 lbs) - cut into 1/2" thick (medium)
		Medallions
1 lb	454g / 16oz	Fresh mozzarella di bufula - cut 1/2" thick slice
1 cup	62g / 2.2oz	Flour
3		Eggs - beaten
2 cups	474ml	Extra-virgin olive oil - for frying
12		Basil leaves
2 cups	474ml	Fresh tomatoes in 1/4" dice with juices
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	49g / 1.7oz	Grated Parmigiano-Reggiano

Recipe Instructions

Preheat the oven to 450 degrees.

Place eggplant slices on a sheet tray and bake for 15 minutes, until light golden brown.

Form sandwiches out of the eggplant slices and cheese, placing one slice of cheese between two eggplant slices. Dredge each sandwich in the flour and dip in the egg.

Heat the olive oil in a large skillet until almost smoking, and fry the sandwiches until golden brown. Remove to a plate lined with paper towels.

Arrange sandwiches in a ceramic pie pan and distribute the basil leaves evenly over the sandwiches. Season the tomatoes with salt and pepper to taste, and spoon them over the sandwiches. Sprinkle each sandwich with Parmigiano-Reggiano and bake for 17 to 20 minutes. Serve warm.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A35) - from the TV FOOD NETWORK

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