Stuffed Eggplant

By ghinman

Ingredients

• 1 medium eggplant (1 lb.) sliced crosswise 1/4 in thick
• 1 tsp. salt
• 6 oz. mozzarella cheese
• 1/2 tsp. active dry yeast
• 1 1/2 cups of warm water
• 2 cups of all-purpose flour, divided
• 1/2 tsp. black pepper
• 4 1/2 tbs. olive oil
• 2 tbs. minced, fresh basil or 1/2 tsp. dried basil
• Vegetable oil
• 1 egg white

Details

Servings 4

Preparation

Step 1

Place eggplant in a large calander over a bowl; sprinkle with salt. Drain 1 hour. Slice mozzarella 1/8 in. thick and trim to same size as eggplant slices; wrap in plastic wrap and set aside.
Sprinkle yeast over warm water in a medium bowl; stir until dissolved. Whisk in 1 1/2 cups flour and pepper until smooth. Let stand for 30 minutes.
Rinse the eggplant and drain well; pat dry with a paperr towel. Heat 1 1/2 tbs. olive oil in skillet over medium-high heat; add eggplant in single layer. Cook until lightly browned, about 2 minutes per side. Drain on paper towels. Repeat with the remaining oil and eggplant slices.
Sprinkle cheese slices with basil. Place one slice between 2 eggplant slices; press together. Dip eggplant stacks in remaining 1/2 cup of flour just to coat.
Heat 1 1/2 inches of vegetable oil in a large saucepan to 350 degrees. Adjust heat to maintain temperature. Beat the egg white in a bowl until stiff peaks form; fold into yeast batter; shake off any excess. Fry stacks in hot oil until browned, about 2 minutes per side; drain.