1/2 cup flour (any kind is fine)
2 large eggs
1 cup bread crumbs ( I make my own by grinding stale bread, but store bought is fine too).
1 medium eggplant
1/2 cup oil (canola or olive oil are best)
salt
Romaine lettuce
2 medium tomatoes
1/2 cup fresh basil leaves
4 ounces fresh goat cheese (or more if you like extra cheese like I do).
Place the flour, eggs and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, egg then bread crumbs. Heat the oil in a large pan. Cook the eggplant until golden brown and crisp. About 2 -3 minutes per side. Set aside on a paper towel lined plate. Sprinkle eggplant with salt.
Place the flour, eggs and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, egg then bread crumbs. Heat the oil in a large pan. Cook the eggplant until golden brown and crisp. About 2 -3 minutes per side. Set aside on a paper towel lined plate. Sprinkle eggplant with salt. 
Now to assemble the sandwiches. Layer eggplant, lettuce, tomatoes, goat cheese, basil and another eggplant slice on top. Enjoy!
1 comment:
Wow, can I say how interesting and yummy it looks at the same time. I really want to try this.
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