If you are a fan of eggplant Parmesan, you must try this dish! The recipe is from the cookbook From Asparagus to Zucchini. I found this recipe in our CSA's weekly newsletter and immediately knew I had to try it. We loved this!
Eggplant Basil Sandwiches
1 firm, medium eggplant, peeled and cut crosswise into 1/4" slices (about 20-24 slices)
8 oz. cream cheese, softened
1/2 c. minced fresh basil
3/4 c. soft bread crumbs (I just used store bought)
3/4 t. salt
1/4 t. cayenne pepper
2 large eggs
Optional: Lightly salt eggplant slices with kosher salt, place in colander and weigh down slices with a heavy pot. Let stand in sink at least 30 minutes. Rinse with cold water and pat dry with paper towels.
Mix cream cheese and basil in small bowl until smooth. Combine bread crumbs, slat, and cayenne on shallow dish. Crack eggs into separate shallow dish and froth with a fork. Spread eggplant slices with herbed cheese using about 2 t. on smaller slices and slightly more on larger ones. Make sandwiches with slices. Dip in egg, then coat in crumbs. Heat oil 1/8" deep in large skillet over medium heat. When very hot, fry sandwiches until crisp and golden about 3 minutes per side. Serve warm. Sandwiches can be kept warm in 225 degree oven while remaining sandwiches are being cooked. Serve with thick tomato sauce. Makes 8-10 small sandwiches.
Greta's rating: Eeeew! She would barely try this!