Panini Fritti

• 份量: Makes 8 small panini.

食材

1 firm medium eggplant

½ pound fresh, moist smoked mozzarella

2 tablespoons chopped basil leaves

1 teaspoon dried

Mediterranean oregano, such as Greek oregano

Salt and freshly ground black pepper

½ cup unbleached flour

3 eggs, preferably cage- free

1 cup unflavored bread crumbs

Olive oil for frying

步驟

Trim stem end of eggplant. Slice eggplant horizontally into rounds ¼ inch thick to make 16 slices of eggplant. If time permits, salt eggplant slices and let drain for 1 hour, drain off excess water, and wipe dry. Slice the mozzarella thinly. To assemble panini, select pairs of eggplant slices of similar size. Arrange the mozzarella on half the eggplant slices, leaving a ½-inch border of eggplant. Sprinkle with basil and oregano. Season with salt and pepper to taste. Cover with the remaining eggplant slices. Press down firmly to bind

ingredients. Spread flour on a dinner plate. Break eggs into a shallow soup bowl. Beat eggs well and season with a little salt. Spread bread crumbs on another dinner plate. Holding 2 slices of eggplant together, carefully flour both sides of the panino. Dip the panino into the eggs, letting excess drain off. Then dip in the bread crumbs and gently shake off excess. Make sure to coat the sides of the panino as well as the flat surfaces.

In a large, heavy sauté pan, add enough oil to measure ¼ inch up the side of the pan. When the oil is hot, but not smoking, carefully place a few eggplant panini in the hot oil and fry on both sides until golden brown. Do not crowd the pan. Bread and fry only 2 or 3 panini at a time. Adjust heat as necessary to keep the cooking lively, but do not allow oil to smoke. If the oil level goes down, add more oil as needed, but not while panini are

cooking; add oil between batches.

Drain the panini on several layers of paper towels and salt lightly. Serve

piping hot.