Serves 4:
1-2 aubergines (16 slices) or use both aubergine and courgette
2 eggs
Flour as needed
Breadcrumbs as needed
(sunflower) oil for frying
Sal and pepper
1 lemon
Optional:
Basil leaves
Ham slices
Thin Mozzarella slices or other melting cheese
Method:
Wash the vegetables and cut 0,5cm thick slices , sprinkle the slices with salt and leave to drain in a colander fora bout 30 minutes, then pat them dry with kitchen towel.
In 3 seperate bowls prepare the flour (seasoned), the eggs (beaten) and the breadcrumbs (seasoned).
Cover each slice of aubergine or courgette with ham and cheese, then cover with another slice of aubergine or courgette and secure with a toothpick
Cover eacht “sandwich”with flour, then egg and then breadcrumbs.make sure there are no gaps, if needed or desired you can redo this proces for a thicker and crispier crumb.
Heat oil in a wide bottomed and shallow frying pan and fry the “sandwhiches” until nice and golden Brown.
Serve with lemon, bread or pasta and a salad.
Tips:
I thought at frist to wrap the cheese in the ham slice so it wouldn;t escape when melting, but the sandwich became too thick.
Spread pesto before putting the ham down, fora n extra taste dimension.
If you don’t want the bread crumb the veggies, use halloumig cheese, this won’t run but will soften.
