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Crispy Fried Eggplant Mozzarella Fingers




Source of Recipe


Suzanne Somers


Recipe Introduction


This is SO GOOD! I don't make it often because it's a bit rich for me. It is
that it's the only eggplant recipe we like!
Makes 20 finger sandwiches.
NOTES : Absolutely delicious. This is the first eggplant recipe
we've liked. I didn't use 2-inches of frying oil but just
enough to cover the bottom of the pan. We made 8 finger
sandwiches and served a small salad for lunch.


Sandwiches:
4 Japanese eggplants -- sliced slightly on diagonal
1/2-inch thick
2 tablespoons olive oil -- to 3
Salt and freshly ground black pepper
1 pound fresh mozzarella cheese -- cut 1/4 inch thick slices
3 large eggs -- lightly beaten
1 cup freshly grated Parmesan cheese
Vegetable oil -- for frying
Herb Spread:
3 cloves garlic
1/2 cup loosely packed basil leaves
1/4 cup loosely packed flat-leaf parsley
1/8 teaspoon hot red pepper flakes
3 tablespoons olive oil

Preheat the oven to 425 F.

For the sandwiches:
On a baking sheet, brush the eggplant slices with olive oil; season with
salt and pepper. Bake for 15 minutes, until golden brown. Set aside.

For the herb spread:
In a food processor, combine the garlic, basil, parsley, red pepper flakes
and oil. Blend until well combined.

Spread the paste on half of the roasted eggplant slices, then top each of
the paste-covered slices with a piece of mozzarella. (You may need to
trim the cheese to fit the shape of the eggplant.) Make little finger
sandwiches by placing the remaining egg-plant pieces on top of the cheese.


Dip each finger sandwich in the beaten egg, then in the Parmesan cheese,
until well -coated. Heat 1/2 inch of vegetable oil in a sauté pan. (The
oil should be about 350 F for best results.) Sauté the finger sandwiches
for a couple minutes on each side, until nicely browned. Drain on paper
towels. You will need to cook the sandwiches in batches, reserving the
cooked ones in a warm oven.