Recipe: Eggplant Sandwiches with Mushroom Sauce

Eggplant Sandwiches with Mushroom Sauce
alt.cooking-chat/Joseph Littleshoes/2004

Here is a cheesy but very good eggplant entree. Not for weight watchers but a delicious indulgence every now and then.

2 medium eggplants
1/2 cup flour
1 1/2 cups olive oil (I use canola)
2 egg yolks
1/2 pound mozzarella cheese, cut into small dice
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
1 egg lightly beaten
1/2 cup bread crumbs (I like the seasoned Italian)

Peel eggplants and cut into 1/2 inch slices. Roll in flour and fry in olive oil. Drain well on paper. Save oil.

Mix together well the egg yolks, mozzarella, parmesan cheese and salt. Spread 1 tablespoon of this mixture on 1 side of half the eggplant slice and cover with another slice.

Dip sandwich into beaten egg, roll in crumbs and fry in oil until golden brown on both sides.

I like to serve the above with a nice mushroom sauce

1 tablespoon olive oil [or canola]
1 tablespoon butter
1 scallion, chopped
1 very small onion, chopped
3/4 pound mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup heavy cream

Place oil and butter in skillet with scallion and onion and brown gently until scallion and onion are golden brown in color.

Add sliced mushrooms, salt and pepper and cook over low flame 10 minutes.

Add cream and cook 4 minutes longer, stirring constantly.

Serve the above with saffron basmati rice, a green salad and a nice white wine, i like a good German Riesling with eggplant.