FRIED EGGLANT SANDWICH

Servings - 4

Time - About 1 hour

 

Fried Eggplant:

1 Eggplant

Salt

1 1/2 cups flour

2 eggs, beaten

1 1/2 cups Italian breadcrumbs

Olive Oil

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For the Sandwich:

Fried Eggplant

1 Loaf Italian Bread

1 Jar Roasted Red Peppers

1/4 cup Pesto - store-bought (save the rest for another use)

1/3 cup Vodka Sauce - store-bought (save the rest for another use)

1/2 pound fresh mozzarella, sliced

6-8 slices salami

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Prepare the fried eggplant: 

Slice eggplant into 1/2" rounds, then lay in a single layer on paper towels and sprinkle both sides with salt.  This will force moisture out.  Let sit for about 30 minutes, and then press with a second layer of paper towels to absorb additional moisture. 

Place flour, eggs, and bread crumbs into 3 separate shallow bowls.  Take each piece of eggplant and dredge through flour (shaking off excess), then eggs, then breadcrumbs.

In a cast iron skillet or frying pan, heat 1 inch olive oil over medium high heat.  When you can see ripples in the oil. fry the eggplant in batches for about 2 minutes per side, or until golden brown.  Cool on a paper towel-lined baking sheet, and sprinkle with salt immediately after frying.

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Assemble the Sandwich:

Slice Italian Bread lengthwise, and place until a broiler for 2-3 minutes, or until lightly toasted. 

Spread bottom half with vodka sauce, and top half with pesto.  Layer fried eggplant on top of the vodka sauce, then layer mozzarella slices on top of the eggplant.

Layer Peppers on top of the pesto, and then the salami on top of the peppers.

Place entire sandwich under your broiler until your cheese is melted, and salami is crispy.

Slice into 4 pieces and serve immediately.