MAKES ABOUT 20 FINGER SANDWICHES
MAKES ABOUT 20 FINGER SANDWICHES
Alan asks for these often. I feel like I’m cheating when I eat them, because they taste so good. Serve them hot off the stove or over baby greens tossed with Balsamic Vinaigrette (this page) for a great salad. (You can cook these a few hours in advance and reheat at serving time, if you like.)
SANDWICHES
4 Japanese eggplants, sliced slightly on the diagonal into ½-inch-thick slices
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
HERB SPREAD
3 garlic cloves
½ cup loosely packed basil leaves
¼ cup loosely packed flat-leaf parsley
⅛ teaspoon hot red pepper flakes
3 tablespoons olive oil
1 pound fresh mozzarella cheese, cut into ¼-inch-thick slices
3 large eggs, lightly beaten
1 cup freshly grated Parmesan cheese
Vegetable oil, for frying
Preheat the oven to 425° F.
For the sandwiches: On a baking sheet, lightly brush the eggplant slices with olive oil; season with salt and pepper. Bake for 15 minutes, until golden brown. Set aside.
For the herb spread: In a food processor, combine the garlic, basil, parsley, red pepper flakes, and oil. Blend until well combined.
Spread the paste on half of the roasted eggplant slices, then top each of the paste-covered slices with a piece of mozzarella. (You may need to trim the cheese to fit the shape of the eggplant.) Make little finger sandwiches by placing the remaining eggplant pieces on top of the cheese.
Dip each finger sandwich in the beaten egg, then in the Parmesan cheese, until well coated. Heat ½ inch of vegetable oil in a sauté pan. (The oil should be about 350° F. for best results.) Sauté the finger sandwiches for a couple minutes on each side, until nicely browned. Drain on paper towels. You will need to cook the sandwiches in batches, reserving the cooked ones in a warm oven.