Ingredients Jump to Instructions ↓

  1. 2 Eggplants - cut into twelve (medium)

  2. 1" thick slices

  3. 1/4 cup 59ml Olive oil

  4. Kosher salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 3/4 lb 340g / 11oz Fresh mozzarella cheese - cut into 6 slices

  7. 1/2 cup 20g / 0.7oz Loosely-packed basil leaves

  8. 12 Anchovy fillets - rinsed and dried

  9. 1 1/2 cups 219g / 7.7oz Panko or other dry bread crumbs

  10. 1/2 cup 73g / 2.6oz Finely-chopped walnuts

  11. 1 cup 62g / 2 1/5oz All-purpose flour

  12. 3 cups 594g / 20oz Eggs - lightly beaten (large)

  13. Vegetable oil - for frying

  14. 3 cups 711ml Savory baby greens

  15. (such as arugula, frisee, red mustard,

  16. Flowering kale, and spinach)

  17. Tomato-Balsamic Vinaigrette - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Tomato-Balsamic Vinaigrette" recipe which is included in this collection.

  2. Preheat the oven to 400 degrees.

  3. Lightly brush both sides of the eggplant slices with the oil and season with salt and pepper. Place in a single layer on a baking sheet and roast until lightly brown and tender, about 20 minutes. Arrange the mozzarella slices on 6 of the eggplant slices. On a cutting board, coarsely chop the basil and anchovy together and sprinkle over the cheese. Top with a second eggplant slice to form a sandwich.

  4. In a small bowl, combine the bread crumbs and walnuts. Dredge the sandwich in flour, patting off the excess. Dip them in the beaten egg and then in the bread crumb mixture. The sandwiches may be prepared up to this point and kept loosely covered in the refrigerator for up to 8 hours.

  5. Add vegetable oil to a saute pan to a depth of 1/2 inch. Heat oil to 350 degrees. In batches, saute the sandwiches in a single layer, turning once to brown both sides. This will take only a few minutes per side. As they are done, remove to paper towels to drain. Keep warm. These sandwiches may be cooked up to 4 hours in advance and reheated in the oven at serving time.

  6. Serve the sandwiches on a bed of savory baby greens dressed with Tomato-Balsamic Vinaigrette.

  7. This recipe yields 6 sandwiches.


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