Eggplant and Cheese "Sandwiches" (Apulia)

Appetizers

Ingredients

Eggplants - 6

Salt

Flour

Olive oil

Egg yolks - 3

Grated parmesan cheese - 1/4 cup 

Mozzarella or fresh cheese, diced - 1/2 pound

Eggs, beaten - 2

Fine dry breadcrumbs

Wash the eggplants and cut them lengthwise into slices about 1/4 inch thick. Sprinkle with salt and leave to drain on a sloping plate or in a colander for about 1 hour to rid them of their bitter juices. Pat dry, dust with flour and fry in hot oil until golden. Drain well.

Beat the egg yolks with the grated parmesan and a pinch of salt. Spread a slice of eggplant with  spoonful of this mixture and top with a little diced cheese; cover with another slice of eggplant and press lightly, making a firm sandwich. Continue until all ingredients are used up. Roll the sandwiches in flour, dip them in beaten eggs and coat with breadcrumbs. Deep fry in hot oil until golden, drain on absorbant paper and serve very hot.

Serves 6