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.
Fried eggplant on a toasted roll
Course: MainDifficulty: Easy4
servings30
minutesIngredients
Eggplants 2 -Cut each in 3/4 Slices
Toasted rolls 4
Beefsteak tomato, 1 cut into slices
Fresh mozzarella 6 Ounces
Fresh basil pesto 4 Tbsp
Salt and Pepper
EVO Oil
Directions
- 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.
- Preheat the oil in a nonstick frying pan (about 1 1/2 inches of oil at the bottom).
- Working in batches, fry the eggplant until golden brown, about 2 minutes per side, adding a sprinkle of salt and pepper.
- Remove the eggplants, place them on a paper towel-lined sheet pan, to drain out the excess oil.
- Slice your rolls in half, toast them, spread the pesto sauce on the bottom side.
- 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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