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| VINCENT’S EGGPLANT SANDWICH |
| Makes 4 |
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| Ingredients |
2 Eggplants, peeled
1 c Flour
1 c Seasoned Bread Crumbs
2 Eggs,beaten; add a dash of milk to make eggwash
cooking oil
4 Links Italian Sausage, cooked and crumbled
12-16 Fresh Basil Leaves
2 Ripe Tomatoes, sliced (sandwich style)
1 lb Buffalo Mozzarella
2 c Red Sauce
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| ASSEMBLE SANDWICHES: |
| Lay 4 of the eggplant slices on a cookie sheet.
Sprinkle Italian sausage on each eggplant, then add tomato
slices,mozzarella, basil leaves, and top with remaining egg
plant slices. |
| PREPARE EGGPLANT SLICES: |
| Cut each eggplant lengthwise, first trimming and discarding
the 2 outermost slices; you should get 4 even, flat slices out
of each eggplant.
Dredge eggplant in flour, then eggwash, then breadcrumbs.
Heat oil and fry eggplant slices until golden brown and crisp.
Remove to paper towel to drain & cool. |
| BAKE: |
| Bake at 350 in preheated oven until cheese is melted, about
10 minutes.
Top with red sauce and serve immediately. |
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