EGGPLANTWICHES
This is what I refer to as a “no recipe” recipe. These can be assembled up to six hours before finishing and weighted to flatten them.
Eggplantwiches
- 2 - 1/2” thick slices of eggplant per sandwich
- Bottled roasted red peppers
- Marinated artichoke hearts
- 2 slices firejack cheese per eggplantwich
Prepare all of the items above. Blot the red peppers and artichoke hearts to dry them. Make sure the layered items come to the edge but don’t over hang a lot or they will not bread properly. Layer in the following manner:
- Eggplant slice
- Roasted red pepper to cover eggplant
- 1 slice firejack cheese
- Marinated artichokes – Flatten these with fingers to cover cheese
- 1 slice firejack cheese
Place the eggplantwiches on a parchment lined jellyroll pan. Place another sheet of parchment on top and place another jellyroll pan on top of the parchment. Weight the pan by placing bricks wrapped in foil in it. Refrigerate 4 to 6 hours.
Breading – For 4
- 1 cup flour
- 1 teaspoon salt
- Fletcher/Eggplant for People Who Hate Eggplant/Eggplantwiches – page 2
- 1/2 teaspoon black pepper
- 2 eggs, well beaten
- 3/4 cup breadcrumbs
- 1/3 cup grated sharp asiago cheese
- 4 eggplantwiches
- Olive oil as needed
Combine the flour, salt and pepper and place in a shallow bowl. Place the beaten eggs in a second shallow bowl. Lastly, mix the bread crumbs and asiago cheese placing it in a third shallow bowl. Line the bowls up left to right as above.
Remove the eggplantwiches from the refrigerator. Pick one up and dry the bottom on paper towels if wet. Simply place it on several paper towels carefully to dry it without disturbing everything. Place it in the flour mixture and coat both sides and edges. Next move it to the eggs and coat on both sides and the edge. Finally, place it in the breadcrumbs, turning it to coat both sides and the edges.
Preheat the oven to 350 degrees.
Heat several tablespoons of olive oil in a sauté pan until hot but not smoking. Brown both sides of the eggplantwiches and transfer to a foil lined baking sheet and place in the oven for about 10 to 15 minutes until the cheese has melted to fuse everything together.
To Serve
- Lemon Juice
- Bottled Marinara Sauce
- Fletcher/Eggplant for People Who Hate Eggplant/Eggplantwiches – page 3
- Mozzarella Cheese
These may be served with a simple drizzle of lemon juice. Alternatively, place a dollop of marinara sauce topped with shredded mozzarella cheese.
Yield: 4 eggplantwiches
© Copyright Helen S. Fletcher, 2009. All rights reserved.
