EGGPLANT SANDWICHES
2 medium eggplants, sliced 1/4-inch thick
4 cups seasoned bread crumbs
1/4 cup chopped fresh parsley
thin sliced Mortadella or Capocollo
olive oil
6 eggs, beaten
1/4 cup grated Romano cheese
sliced provolone or Fontina cheese
1 (7 oz.) jar roasted peppers
salt & pepper (to taste)
Mix breadcrumbs, cheese, and parsley together; set aside.
For each sandwich, take two slices of eggplant and make a sandwich with one thin piece of mortadella, a piece of cheese, and piece of pepper in between eggplant slices. Dip sandwich in beaten egg, then in bread crumbs, covering well and set on well oiled cookie sheet. Drizzle olive oil on top of eggplants on tray.
Bake in preheated 425 degree F oven for 15-20 minutes (until golden on bottom), then turn over and continue baking (about 15-20 minutes more) till golden all over. Salt and Pepper to taste and serve at room temperature.
Serves 6-8
From: Recipelink.com
Source: Old recipe clipping: Grocery ad flyer, unknown name, not dated |