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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Fried Eggplant & Mozzarella Recipe

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This recipe for Fried Eggplant & Mozzarella is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Medium eggplant
2 tsp salt

6 ounces mozzarella

1/2 tsp active dry yeast
1 1/2 cups very warm water

2 cups all-purpose flour
1/8 tsp pepper
4 1/2 tbsp olive oil
1 1/2 tsp minced fresh basil or 1/2 tsp dried basil

Vegetable oil
1 large egg
Lemon wedges
Directions:
Directions:
Rinse eggplant; cut cross-wise into ¼ inch thick slices. Sprinkle with salt, stand slices on edge in colander. Let stand and drain in sink or over bowl 1 hour.
Cut cheese into ⅛ inch thick slices, trim roughly to fit eggplant.

Sprinkle yeast over the very warm water in medium bowl; stir until dissolved. Whisk in 1 ½ cups of flour and the pepper until smooth. Reserve batter at room temp 30 min.

Meanwhile, rinse eggplant and drain well; press slices between paper towels to extract moisture. Heat 1½ tbsp of olive oil in 12 inch skillet over medium heat; add as many eggplant slices as will fit. Cook, turning once until slices are light brown, about 2 min per side; remove to paper towel lined wire rack.
Sprinkle cheese slices with basil. Place each cheese slice between 2 eggplant slices; press firmly together and dip in remaining flour to coat lightly.

Heat 1½ inches vegetable oil in large saucepan to 350º. Beat egg white in small mixer bowl until stiff but no dry peaks form; fold into yeast batter. Dip one eggplant sandwich at a time into batter and gently shake off excess; place in hot oil. Fry 3 to 4 at a time turning once, until light brown, about 2 minutes per side. Transfer to paper towel-lined rack to drain.
Serve hot with lemon wedges
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
2 hours

 

 

 

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