- 1 eggplant (thinly sliced)
- coarse salt
- 1 lb fresh mozzarella cheese (thinly sliced)
- basil leaves
- 1⁄2 cup flour
- 1 large egg (lightly beaten)
- 1 cup breadcrumbs
- oil (for frying)
Directions See How It's Made
- Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
- Rinse the salt from the eggplant slices and pat them dry.
- Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
- Dredge the eggplant sandwiches in the flour.
- Dip them into the egg and then in the bread crumbs to coat.
- Fry in oil until golden brown, about 2-4 minutes each.
- Cut into four and serve with a tasty tomato sauce.