Eggplant Sandwiches With Fontina Cheese And Sun-Dri

Name: Eggplant Sandwiches With Fontina Cheese And Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 rounds eggplant, each about 1-inch thick, a total weight of about 3/4 pound; Salt to taste, if desired; Freshly ground pepper to taste; 4 small rounds Fontina cheese, about 2 ounces; 4 bottled sun-dried tomatoes, drained and split in half; 1/2 cup flour; 1 egg, lightly beaten; 2 tablespoons water; 1 cup fine fresh bread crumbs; Oil for shallow frying; Tomato sauce (see recipe), optional; Garlic, oil and anchovy sauce (see recipe), optional

Servings: persons

4 rounds eggplant, each about 1-inch thick, a total weight of about 3/4 pound
Salt to taste, if desired
Freshly ground pepper to taste
4 small rounds Fontina cheese, about 2 ounces
4 bottled sun-dried tomatoes, drained and split in half
1/2 cup flour
1 egg, lightly beaten
2 tablespoons water
1 cup fine fresh bread crumbs
Oil for shallow frying
Tomato sauce (see recipe), optional
Garlic, oil and anchovy sauce (see recipe), optional

1
If desired, trim off and discard the skin of each eggplant round.
2
Place each round on a flat surface and hold a knife parallel to the surface.
3
Cut each round in half, splitting each sandwichlike almost but not through to the end.
4
Leave a small hinge at one end of each round.
5
Sprinkle with salt and pepper.
6
Fill each sandwich with a round of Fontina cheese and top each piece of cheese with a sun-dried tomato.
7
Close each sandwich.
8
Dip each sandwich in flour and shake off excess.
9
Beat the egg with water and dredge each sandwich, bottom and sides, in the mixture.
10
Dredge each sandwich, bottom and sides, in bread crumbs to coat thoroughly.
11
Shake off excess.
12
Fill a heavy skillet with oil to a depth of about half an inch.
13
Heat until the temperature on a fat thermometer is about 375 degrees.
14
Add the sandwiches in one layer and cook, turning occasionally, about three minutes or until each round is golden brown and cooked through.
15
Drain on absorbent paper towels.
16
Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 rounds eggplant, each about 1-inch thick, a total weight of about 3/4 pound, Salt to taste, if desired, Freshly ground pepper to taste, 4 small rounds Fontina cheese, about 2 ounces, and more.

Yes, Eggplant Sandwiches With Fontina Cheese And Sun-Dried Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Sandwiches With Fontina Cheese And Sun-Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions