Recipe - Fried Eggplant Sandwiches

1 Eggplant
Salt
6 ounce Mozzarella cheese
(not grated)
One half teaspoon Yeast
1 One half cup Warm water
(105115 degrees)
2 cup Plain flour
Pepper to taste
4 One half tablespoon Oil
1 lg Egg white
Oil for frying

Slice the eggplant into 1/4" rounds. Sprinkle with salt and let drain in a
colandar for about an hour. Slice the mozzarella into thin slices and trim
to the shape of the eggplant slices. Sprinkle the yeast over the warm water
abd stir until is dissolved. Whisk in 1 One half cups flour and the pepper until
smooth. Keep at room temp for 30 min. Rinse and pat dry the eggplant
slices. Fry them in batches using 1 T oil per batch over medium heat about
2 min per side. Remove to paper towels to drain while you finish the other
slices. Place a cheese slice between each two eggplant slices (like a
sandwich). Press firmly together and dip in the remaining flour to coat
both sides. Beat the egg white until stiff (but not dry) peaks form. Fold
into the yeast mixture. Heat oil (about 1 inch deep) in a large frying pan.
Dip 1 eggplant sandwich into the batter at a time and place in the hot oil.
Fry 46 at a time for 12 minutes per side until light brown. Place on
paper towels to drain oil until all are done. Serve hot. These are great
with a horseradish type dressing on top! Depending on the size of the
eggplant, this could make 612 sandwiches. Walt MM
Posted to MMRecipes Digest V3 #258

Date: Fri, 20 Sep 1996 17:19:59 0400

From: Walt Gray waltgray@mnsinc.com