Eggplant Sandwiches With Goat Cheese And Walnuts

Name: Eggplant Sandwiches With Goat Cheese And Walnuts
Total time: 15 min
Yield: Four servings
Cuisine: italian
Ingredients: 4 rounds eggplant, each about 1-inch thick, a total weight of about 3/4 pound; Salt to taste, if desired; Freshly ground pepper to taste; 4 small rounds goat cheese, about 2 ounces; 4 teaspoons chopped walnuts, preferably black walnuts; 1/2 cup flour; 1 egg, lightly beaten; 2 tablespoons water; 1 cup fine fresh bread crumbs; Oil for shallow frying; Tomato sauce (see recipe), optional; Garlic, oil and anchovy sauce (see recipe), optional

By Craig Claiborne and Pierre Franey

Total Time: 15 minutes
Rating: 4(14)
Comments: Read comments

Featured in: A Taste That Counts

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Ingredients

Yield:Four servings

4rounds eggplant, each about 1-inch thick, a total weight of about ¾ pound
Salt to taste, if desired
Freshly ground pepper to taste
4small rounds goat cheese, about 2 ounces
4teaspoons chopped walnuts, preferably black walnuts
½cup flour
1egg, lightly beaten
2tablespoons water
1cup fine fresh bread crumbs
Oil for shallow frying
Tomato sauce (see recipe), optional
Garlic, oil and anchovy sauce (see recipe), optional

Ingredient Substitution Guide

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Preparation

Step 1
If desired, trim off and discard the skin of each eggplant round. Place each round on a flat surface and hold a knife parallel to the surface. Cut each round in half, splitting each sandwichlike almost but not through to the end. Leave a small hinge at one end of each round. Sprinkle with salt and pepper.
Step 2
Fill each sandwich with a slice of goat cheese and sprinkle the cheese with one teaspoon of chopped walnuts. Close each sandwich.
Step 3
Dip each sandwich in flour and shake off excess. Beat the egg with water and dredge each sandwich, bottom and sides, in the mixture. Dredge each sandwich, bottom and sides, in bread crumbs and shake off excess.
Step 4
Fill a heavy skillet with oil to a depth of about half an inch. Heat until the temperature on a fat thermometer is about 375 degrees. Add the sandwiches in one layer and let cook, turning occasionally, about three minutes or until each round is golden brown and cooked through. Drain on absorbent paper towels. Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.