Pan-Fried Eggplant with Buffalo Mozzarella, White Anchovies, and Raisin-Pinenut Relish

1. 1

   Distribute the eggplant on a sheet pan in one layer and generously salt on both sides.

2. 2

   Lay another sheet pan on top of the eggplant and place a heavy object on top to add pressure.

3. 3

   Set aside for 1 hour.

4. 4

   Remove the weight and transfer the eggplant to paper towels and pat dry.

5. 5

   Add the oil to a large hot skillet, making sure to cover the entire bottom of the pan with about 1/8 inch of oil.

6. 6

   Add the eggplant just before the oil starts to smokeit should sizzle as the eggplant is dropped in and the eggplant should brown pretty quickly.

7. 7

   Once the eggplant is golden on both sides, about 3 to 5 minutes, remove from the oil and transfer to paper towels.

8. 8

   Allow the eggplant to come to room temperature or to cool completely.

9. 9

   Grill the bread slices on one side only.

10. 10

    Rub the grilled side of 4 of the slices with the garlic.

11. 11

    Top with the eggplant, followed by the mozzarella, the anchovies, and the relish.

12. 12

    Top with the remaining 4 slices, cut into halves, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.