Tasty second, this variant of eggplant is prepared both fried and baked.
We prepare the ingredients. Slice the mozzarella and let it run for at least 30 minutes so that they are dry. Wash the aubergines, dry and privale of the two ends, cut into slices as much as possible rectangular about 1/2 cm thick; salt, place a layer in a colander with a weight on top and let it drain for 30 minutes, then rinse under running water and tampon with the kitchen paper towel. Bring plenty of water to the boil, burn the tomatoes for 30 seconds, washed and cut with some vertical cuts, then drain and pass them under cold water, peel, cut into cubes and salts. Peel the onion and chop it coarsely.
Prepare the sweet and sour sauce. Heat 3 tablespoons of extra virgin olive oil in a non-stick frying pan, pour the minced onion, lightly salt and fry until transparent. Add to diced tomatoes and the sugar is mixed, sprinkle with half a glass of white wine and let the sweet and sour tomato sauce fade a very lively flame; turn off and let it cool.
Make sandwiches. Put a slice of mozzarella between the two slices of eggplant and pass them in the flour, then in the beaten eggs with sale and pepper and finally in the breadcrumbs.
Heat plenty of oil for frying in a large pan with high sides.
Fry and complete. Heat plenty of oil for frying in a thick-bottomed pan and high edges. Fry the breaded aubergine and mozzarella sandwiches, a few at a time, turn them with a pliers or a perforated spoon to brown both sides, then strain them well and place them on a plate lined with fried paper towels to drain the excess oil. Cut the aubergines in half and serve them with the sweet and sour tomato sauce.
Ingredients for 4 people:
- 2 eggplant
- 2 mozzarella
- flour
- 2 eggs
- 400 grams of tomato
- 1/2 white onion
- 1/2 glass of white wine vinegar
- 1 tablespoon of sugar
- sale
- pepper
- breadcrumbs
- fry oil
- extra virgin olive oil
Procedure
We prepare the ingredients. Slice the mozzarella and let it run for at least 30 minutes so that they are dry. Wash the aubergines, dry and privale of the two ends, cut into slices as much as possible rectangular about 1/2 cm thick; salt, place a layer in a colander with a weight on top and let it drain for 30 minutes, then rinse under running water and tampon with the kitchen paper towel. Bring plenty of water to the boil, burn the tomatoes for 30 seconds, washed and cut with some vertical cuts, then drain and pass them under cold water, peel, cut into cubes and salts. Peel the onion and chop it coarsely.
Prepare the sweet and sour sauce. Heat 3 tablespoons of extra virgin olive oil in a non-stick frying pan, pour the minced onion, lightly salt and fry until transparent. Add to diced tomatoes and the sugar is mixed, sprinkle with half a glass of white wine and let the sweet and sour tomato sauce fade a very lively flame; turn off and let it cool.
Make sandwiches. Put a slice of mozzarella between the two slices of eggplant and pass them in the flour, then in the beaten eggs with sale and pepper and finally in the breadcrumbs.
Heat plenty of oil for frying in a large pan with high sides.
Fry and complete. Heat plenty of oil for frying in a thick-bottomed pan and high edges. Fry the breaded aubergine and mozzarella sandwiches, a few at a time, turn them with a pliers or a perforated spoon to brown both sides, then strain them well and place them on a plate lined with fried paper towels to drain the excess oil. Cut the aubergines in half and serve them with the sweet and sour tomato sauce.
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