Eggplant and Mozzarella Finger Sandwiches

By mangia_g2

Ingredients

• Sandwiches:
• 4 Japanese eggplants, slice diagonally into 1/2 inch thick slices
• 2 – 3 TB olive oil
• salt and pepper
• 1 lb fresh mozzarella, cut into 1/2 inch thick slices
• 3 large eggs, lightly beaten
• 1 cup freshly grated Parmesan cheese
• vegetable oil, for frying
• Herb spread:
• 3 garlic cloves
• 1/2 cup loosely packed basil leaves
• 1/4 cup loosely packed parsley
• red pepper flakes
• 3 TB olive oil
• Blend all in food processor.

Preparation

Step 1

Preheat oven to 425.

On baking sheet, lightly brush eggplant with olive oil. Season with s&p. Bake for 15 minutes, until golden brown. Set aside. Blend herb spread until well combined. Spread herb paste on half eggplant slices, then top with cheese. Place remaining eggplant on top to form sandwiches.

Dip each sandwich in beaten egg, then in cheese until well coated. Heat ½ inch oil in saute pan (to 350). Saute for a couple minutes on each side, until nicely browned. Drain on paper towels.