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Fried eggplant on a toasted roll

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Ingredients

Adjust Servings:
2 Eggplants Cut each into 3/4 slices
4 Toasted rolls
1 Beefsteak tomato Cut into slices
6 Ounces Fresh Mozzarella cheese
4 Tbsp Fresh Basil Pesto
Salt and Pepper
Extra Virgin Olive Oil For frying

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Fried eggplant on a toasted roll

  • 30 min
  • Serves 4
  • Easy

Ingredients

Directions

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This recipe is not strictly Sicilian, but it is based on one of the main ingredients of the Sicilian Cuisine – the fried eggplant, which is the protagonist of many traditional recipes such as caponata and parmigiana! This dish has an outstanding presentation, and it definitely tastes Sicilian!!

 

Photo & Recipe courtesy of Giovanna Sireno.

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Steps

1
Done

Salt each side of eggplant slices, place them in a colander, allow to stand at room temperature for 15 minutes to draw out the moisture. Pat dry.

2
Done

Preheat the oil in a nonstick frying pan (about 1 1/2 inches of oil at the bottom).

3
Done

Working in batches, fry the eggplant until golden brown, about 2 minutes per side, adding a sprinkle of salt and pepper.

4
Done

Remove the eggplants, place them on a paper towel-lined sheet pan, to drain out the excess oil.

5
Done

Slice your rolls in half, toast them, spread the pesto sauce on the bottom side.

6
Done

Assemble your stacks. A layer of pesto sauce, Layer of tomato, Layer of eggplant, Layer of mozzarella. Garnish with more pesto sauce on top. Place them on your rolls Serve immediately, savour and enjoy!

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