| | Directions | | Sprinkle the salt onto the eggplants slices and let rest for 20 minutes. Rinse the salt from the eggplant slices and pat them dry. Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle. Dredge the eggplant sandwiches in the flour. Dip them into the egg and then in the bread crumbs to coat. Fry in oil until golden brown, about 2-4 minutes each. Cut each slice into fourths and serve with warm marinara sauce. |
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| Ingredients | | - |  | 1 eggplant (thinly sliced) |
| - | | coarse salt |
| - | | 1 pound fresh mozzarella (thinly sliced) |
| - | | basil leaves |
| - | | 1/2 cup flour |
| - | | 1 egg (lightly beaten) (large) |
| - | | 1 cup bread crumbs |
| - | | peanut oil for frying |
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