Deep fried eggplant and mozzarella w/basil

BamsBBQ

Ni pedo
Site Supporter
It's important to salt the eggplant as this draws out the natural bitterness but it is also equally important to wash off the salt.

oil, for deep frying
Warm tomato sauce, to serve
2 shallots, peeled and diced
2 tbsp. (30 mL) olive oil
2 cloves garlic, peeled and crushed
1 fresh chili, chopped
10 ripe, plum tomatoes, skin removed, finely diced
1 eggplant
2 tbsp. (30 mL) salt
1 ball buffalo mozzarella, drained
8 fresh basil leaves
3/4 cup (175 mL) plain, all-purpose flour
2 eggs, beaten
2 1/2 cups (625 mL) fresh breadcrumbs
4 cups (1L) vegetable

FOR TOMATO SAUCE:

Sweat shallots in a little olive oil until soft. Add garlic and chili and leave to sweat for a further one minute. Add tomatoes and cook for 15-20 minutes.

FOR EGGPLANT:

Slice eggplant thinly into 16 rounds (circles) and lay on a baking tray.

Sprinkle salt over eggplant and leave to stand for 10 minutes to extract bitter juices, than rinse under cold running water and pat dry with paper towels.

Slice mozzarella into eight pieces; make a sandwich with eggplant, mozzarella and basil leaves.

Dip eggplant sandwich into flour and shake off any excess. Then dip into beaten eggs and then into breadcrumbs to coat. Repeat process to give sandwich a double coating of breadcrumbs. Heat oil in a deep saucepan to 325F (160C) (or until a cube of bread browns in 30 seconds.) Carefully lower sandwich into hot oil and deep-fry until golden brown, about two or three minutes. Drain on paper towels and cut sandwich into four portions.

Serve with warm sauce.
 
Top