Eggplant sandwiches with roasted red pepper, mozz, and pesto mayo 1 eggplant, cut widthwise into 1/3” circles 2 medium red peppers, roasted, peeled and sliced 1 -4oz pkg mozzarella, sliced Pkg of arugula 1 medium yellow or red onions (I could only get yellow), sliced into circles 1c panko, or other, bread crumbs 2 eggs Flour for dredging 3tbl prepared pesto 3tbl mayonnaise 4 rolls, ciabatta, wheat, or other Olive oil Salt and pepper If roasting your own peppers, do this first. Roast over an open flame or under a hot broiler for several minutes on each side. Place in a paper or plastic bag and let steam for 10 minutes. When cool, remove skins and seeds, and slice. In three separate dishes, place breadcrumbs, 2 beaten eggs, and flour. Dip eggplant circles into flour, then coat with eggs, then cover well with breadcrumbs. Heat 2 counts of oil in a pan and lightly fry eggplant circles for several minutes on each side over med-high heat, until golden. Combine pesto with mayonnaise in small bowl. Meanwhile, toast or grill bread and top with pesto mayo. When eggplant has finished frying, drain on paper towel and season with salt and pepper. Place eggplant on rolls, top immediately with mozzarella, then roasted red pepper, then sliced onions. Take a handful of arugula in a bowl and toss lightly with olive oil, salt and pepper. Place on roasted pepper. Top with bun. Yay! Delicious :)
Posted on: Thu, 15 Aug 2013 21:34:53 +0000
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