Ingredients
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2 EggplantsCut each into 3/4 slices
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4 Toasted rolls
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1 Beefsteak tomatoCut into slices
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6 Ounces Fresh Mozzarella cheese
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4 Tbsp Fresh Basil Pesto
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Salt and Pepper
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Extra Virgin Olive OilFor frying
Directions
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.
Steps
1
Done
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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
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Preheat the oil in a nonstick frying pan (about 1 1/2 inches of oil at the bottom). |
3
Done
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Working in batches, fry the eggplant until golden brown, about 2 minutes per side, adding a sprinkle of salt and pepper. |
4
Done
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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! |