Le Ricette
Fried Eggplant Sandwiches
di Academia Barilla

PREPARATION TIME
64 min
64 min

DIFFICULTY
Medium
Medium

TYPE
Side dish
Side dish
Tags
Ingredients for 4 people
3 eggplants
7 ounces Pecorino cheese
3 1/2 ounces anchovies in oil
2 eggs
basil one handful
salt to taste
oil for frying
Ingredients

Pecorino Toscano DOP
Sheep have been raies in Tuscany since the time of the Etruscans. The Romans are responsible for maintaining the tradition and also began to make cheese using the sheep’s milk.
Sheep have been raies in Tuscany since the time of the Etruscans. The Romans are responsible for maintaining the tradition and also began to make cheese using the sheep’s milk.


Didn't you find all the ingredients?
Didn't you find all the ingredients? Would you like to experiment with variations?
Look at the table and replace the original ingredient with the alternative one. Pay attention to the quantities which could be different.
| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Anchovies in olive oil | Anchovies in salt | 3 1/2 ounces |
Preparation 59 minutes preparation + 5 minutes cooking

Wash and peel eggplants, then cut along the long side into 1/2 inch thick slices. Generously sprinkle with salt and set aside to drain for about one hour.

Slice the Pecorino, chop salt-packed anchovies (rinsed and boned) and mince basil. Dry eggplant slices using a dish towel or paper towel.

Top half the slices with Pecorino, anchovies and basil, then cover with remaining eggplant slices. Dip eggplant sandwiches in beaten egg.

In a large pan, heat frying oil over medium heat, (check oil temperature by adding a few drops of beaten egg) then deep-fry sandwiches, carefully turning them once, until evenly brown. Serve hot.
Prodotti tipici (1)


Let us inspire you

















Shopping List



















