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Ingredients for 4 people
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- 3 eggplants
- 7 ounces Pecorino cheese
- 3 1/2 ounces anchovies in oil
- 2 eggs
- basil one handful
- salt to taste
- oil for frying
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.
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| 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.
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