Recipe: Eggplant Sandwiches

Eggplant Sandwiches

3 medium to small eggplants
1 pound mozzarella
2 eggs
1 1/2 cups seasoned bread crumbs
fresh basil leaves
oil for deep frying
salt & pepper

Cut the eggplants into round slices, about 1/4 inch thick. Cut the cheese into thin slices to match the size of the eggplant rounds.

Beat the eggs, and place the breadcrumbs in a bowl.

Take two equal sized slices of eggplant, and place a slice of cheese and a fresh basil leaf between them. Carefully dip the "sandwich" first into the egg dip, and then into the bread crumbs.

Heat the oil in a large deep skillet about 1 inch deep.

Cook the eggplant sandwiches until they are golden brown. Keep them warm in the oven, while you continue to cook the rest. Serve warm, or at room temperature.