EGG­PLANT SAND­WICHES

The Review - - NEWS - RECIPE COUR­TESY OF KIM­BER­TON CSA

In­gre­di­ents

2 medium egg­plant, cut into 1-inch slices

1⁄4 cup olive oil

Salt and pep­per

3⁄4 pound moz­zarella cheese, sliced

1⁄2 cup basil leaves

1 1⁄2 cups bread­crumbs 1⁄2 cup wal­nuts, finely chopped

1 cup flour

3 large eggs, lightly beaten Veg­etable oil

In­struc­tions

Pre­heat oven at 400 de­grees. Brush 12 egg­plant slices with olive oil and sea­son with salt and pep­per. Roast for 20 min­utes un­til ten­der. Place 6 moz­zarella slices on 6 of the egg­plant slices. Sprin­kle basil over the cheese. Top with se­cond egg­plant slice. Com­bine bread­crumbs and wal­nuts. Dredge the sand­wiches in flour; dip in egg and in bread­crumb mix­ture. Sauté the sand­wiches in veg­etable oil (1⁄2-inch depth at 350 de­grees). This takes only a few min­utes per side. Serve on fresh greens lightly tossed with vi­nai­grette.

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