Fried Eggplant (Aubergine) 'sandwiches'

These are fantastic! Vegetarians/Lovers of vegetables (and cheese) will be very, very happy. The prep time includes 1/2 an hour of salting and draining the eggplant.

• Ready In: 57 mins
• Serves: 4-6

Ingredients

• 2  medium  flask eggplants, cut into round, 1/2 inch slices
• 1  large green pepper, cut in small cubes
• 1  large  red pepper, cut in small cubes
• 1  cup ricotta cheese
• 1⁄2 cup cream cheese
• 1⁄2 cup  grated parmesan cheese
• 2  eggs, lightly beaten
•  flour (for dredging)
•  breadcrumbs (for dredging)
•  olive oil, and
•  vegetable oil (for frying)
•  basil leaves (to garnish)

• Basil Sauce

• 1 1⁄2 cups  strained yoghurt or 1 1⁄2 cups  Greek yogurt
• 1  garlic clove, mashed
• 1⁄4 cup  minced fresh basil leaf

Directions

1. Lightly salt the eggplant rounds and put them in a colander to drain.
2. Mash together ricotta, cream cheese and Parmesan with a fork.
3. Mix in the all the pepper cubes.
4. Season lightly with salt and generously with freshly ground pepper.
5. Spread the cheese mixture evenly on half the eggplant slices and close with remaining slices, making a ‘sandwich’.
6. Heat approximately 1 ½- 2 inches oil in large skillet.
7. Put flour on a plate and on another, the breadcrumbs.
8. Dip the ‘sandwiches’ first in the flour, then in the beaten egg, and finally in the breadcrumbs.
9. Fry until golden-brown, turning over when bottom side is done.
10. Drain on paper toweling.
11. Serve hot with Basil Sauce.
12. To make Basil Sauce: Combine all sauce ingredients; season to taste.