Eggplant Sandwiches With Fontina Cheese And Sun-Dried Tomatoes

Name: Eggplant Sandwiches With Fontina Cheese And Sun-Dried Tomatoes
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 Fontina cheese, about 2 ounces; 4 bottled sun-dried tomatoes, drained and split in half; 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: 3(8)
Comments: Read comments

Featured in: A Taste That Counts

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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 Fontina cheese, about 2 ounces
4bottled sun-dried tomatoes, drained and split in half
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

Opt out or contact us anytime. See our Privacy Policy.

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 round of Fontina cheese and top each piece of cheese with a sun-dried tomato. 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 to coat thoroughly. 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 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.