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Fried Eggplant and Mozzarella with a Roasted Marinara Dipping Sauce
In addition to the field tomatoes the eggplants or aubergines are also in season. Each time I walk by them in the farmers market they seem to call my name and since I have a
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Sprinkle the salt onto the eggplants slices and let rest for ⏱️ 20 minutes.
eggplant (thinly sliced)1large egg (lightly beaten)1
2
Rinse the salt from the eggplant slices and pat them dry.
eggplant (thinly sliced)1large egg (lightly beaten)1
3
Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
eggplant (thinly sliced)1large egg (lightly beaten)1fresh mozzarella (thinly sliced)1 pound
4
Dredge the eggplant sandwiches in the flour.
eggplant (thinly sliced)1large egg (lightly beaten)1
5
Dip them into the egg and then in the bread crumbs to coat.
eggplant (thinly sliced)1large egg (lightly beaten)1bread crumbs1 cup
6
Fry in oil until golden brown, about ⏱️ 2-4 minutes each.
7
Cut into four and serve with a tasty tomato sauce.
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