Fried eggplant sandwiches

Yield: 4 Servings

Measure Ingredient
1 \N Eggplant
\N \N Salt
6 ounces Mozzarella cheese
\N \N (not grated)
½ teaspoon Yeast
1½ cup Warm water
\N \N (105-115 degrees)
2 cups Plain flour
\N \N Pepper to taste
4½ tablespoon Oil
1 large Egg white
\N \N Oil for frying

Slice the eggplant into ¼" rounds. Sprinkle with salt and let drain in a colandar for about an hour. Slice the mozzarella into thin slices and trim to the shape of the eggplant slices. Sprinkle the yeast over the warm water abd stir until is dissolved. Whisk in 1½ cups flour and the pepper until smooth. Keep at room temp for 30 min.

Rinse and pat dry the eggplant slices. Fry them in batches using 1 T oil per batch over medium heat about 2 min per side. Remove to paper towels to drain while you finish the other slices. Place a cheese slice between each two eggplant slices (like a sandwich). Press firmly together and dip in the remaining flour to coat both sides.

Beat the egg white until stiff (but not dry) peaks form. Fold into the yeast mixture. Heat oil (about 1 inch deep) in a large frying pan. Dip 1 eggplant sandwich into the batter at a time and place in the hot oil. Fry 4-6 at a time for 1-2 minutes per side until light brown. Place on paper towels to drain oil until all are done. Serve hot. These are great with a horseradish type dressing on top! Depending on the size of the eggplant, this could make 6-12 sandwiches. Walt MM

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