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Ingredients
- 1 medium eggplant
- 2 large eggs
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- Italian-seasoned dried bread crumbs
- 1 cup freshly washed spinach, coarsely chopped
- Vegetable oil for frying
- 1/4 cup shredded mozzarella cheese
- 1/4 cup ricotta cheese
- 1 large sandwich wrap of choice (tomato is recommended)
Preparation
Step 1
Peel the eggplant and cut it into slices about 1/2 inch thick. Beat the eggs in a wide, shallow bowl and stir the salt and pepper into them. Dip the slices of eggplant into the egg mixture and dredge them in the bread crumbs, making sure each slice is fully covered.
In a small bowl in a microwave, or in a small saucepan on the stovetop, steam the still-wet spinach until ti is limp.
Heat about 1/2 inch of oil to 360 degrees in a large, deep skillet. Fry the eggplant until golden brown, turning the slices once, 2 to 3 minutes total. Remove with a slotted spoon and drain on paper towels.
Preheat the broiler.
Spread the mozzarella cheese and ricotta cheese over the wrap and set the wrap under the broiler just until the mozzarella melts; watch carefully so it doesn't burn. Remove the wrap and heap on the eggplant and spinach. Wrap tightly , but not so tightly that the cheese oozes out.