Correction--Breaded Eggplant Panini Sandwiches

[Guest guest]

Breaded Eggplant Panini Sandwiches

Make this recipe 2 nights before the picnic. If you don't have time to make

the

breaded eggplant, substitute with Italian salami.

 

Breaded Eggplant:

2 small to medium-sized Italian or white eggplant

Salt for sprinkling on eggplant

3 eggs

1 cup of all purpose flour

1 tsp. of cayenne pepper

1-1/2 cups bread crumbs

Olive oil for frying

 

Sandwich:

5 Italian panini buns

Dijon mustard or Honey Dijon

Mayonnaise

Breaded Eggplant

Provolone cheese, thinly sliced

Roasted red peppers packed in garlic olive oil

1-2 fresh tomatoes

Salt and pepper

1 bunch of arugula, leaves thoroughly rinsed and dried

 

To make the Breaded Eggplant:

Cut eggplant into 1/4 " thin slices and lay onto layered pieces of paper towel

(2-3 layers thick).

Sprinkle approximately 1/8 teaspoon salt onto each slice of eggplant in order

to drain its

water content and remove any bitterness. Let salted eggplant rest for 30

minutes. Beads of

water will form on top of each slice as the salt draws it from the inside of

the eggplant.

 

With a cloth or paper towel, blot the wetness from each slice of eggplant and

squeeze out

any excess moisture to ensure it is dry. It will appear slightly shriveled.

 

Arrange three flat-bottomed bowls in close proximity to a large frying pan on

the stove.

 

Pour the flour into one bowl (and mix in cayenne pepper), the bread crumbs

into the other and

gently whisk one egg into the third bowl.

 

Heat a large frying pan on the burner over medium-high heat and pour in

enough olive oil to the

depth of 1/2 inch.

 

While waiting for the oil to heat (make sure it's hot), thoroughly dredge a

slice of eggplant,

first into the flour (shake off any excess), then dip into the egg mixture,

and then thoroughly

coat with the bread crumbs. Repeat process for each slice of eggplant.

 

Place each slice into hot oil and fry on one side until golden brown. Adjust

to medium heat.

Turn and fry until it becomes golden brown on other side. Fry in batches.

 

Remove eggplant and drain on layered pieces of paper towel.

 

Cool and store in an airtight container in fridge.

 

To make the Sandwich: 1. Cut the panini bun in half.

2. Spread Dijon mustard on one half of the bun and mayonnaise on the other

half.

3. Layer slices of breaded eggplant onto the bottom half of bun.

4. Layer thin slices of Provolone cheese onto eggplant.

5. Spread roasted peppers on top of eggplant and cheese.

6. Add a layer of sliced tomatoes and then salt and pepper to taste.

7. Arrange three or four arugula leaves on top and then the top half of the

bun.

 

Yield: 5 sandwiches.