eggplant sandwiches

1/4 cup olive oil
1 medium-size unpeeled eggplant (1-1/4 pounds), cut into twelve 1/2-inch-thick rounds
1/2 teaspoon salt
1/4 teaspoon pepper
6 thin slices provolone cheese (4 ounces)
6 thin slices mortadella (4 ounces) [NOTE: This is an Italian luncheon meat that can be found in deli departments or specialty food stores.]
1/3 cup packaged dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
2 large eggs, slightly beaten in shallow dish with 2 tablespoons water

Heat oven to 350 F. Brush a 15-1/2 inch x 10-1/2 inch jelly roll pan with 2 tablespoons of the oil. Sprinkle eggplant slices with salt and pepper. Top each of 6 slices with a slice of provolone and a slice of mortadella (fold or tear to fit). Cover with a slice of eggplant. Mix bread crumbs, Parmesan and parsley in a shallow dish. Dip each sandwich into egg mixture, then into crumb mixture, scooping crumbs onto top and sides and pressing firmly to coat well. Arrange in prepared pan. Drizzle 1 teaspoon oil over each. Bake, turning once, 35 to 40 minutes or until golden and eggplant is tender when pierced. Can be made a day ahead; cool to room temperature after baking, then cover and refrigerate. Bring to room temperature or reheat before serving.

From Vivande Porta Via restaurant in San Francisco, California (Woman's Day, 5/10/88)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s