Cheesy Fried Eggplant (Aubergine) - cooking recipe

Ingredients

1 large eggplant (1 1/2 pounds)
salt
1 cup dry breadcrumbs
1/4 teaspoon salt
1 (6 ounce) package sliced mozzarella cheese
2 eggs, beaten
1/2 cup vegetable oil
1 loaf French bread (16-ounce)
lettuce
1 tomatoes, sliced

Preparation

Peel eggplant, and cut lengthwise into eight 1/4-inch slices.
Sprinkle both sides of slices with salt; allow to sit 30 minutes.
Rinse eggplant slices and pat both sides dry.
Combine breadcrumbs and 1/4 teaspoons salt.
Place slice of cheese between 2 slices of eggplant, trimming cheese to fit.
Dip eggplant-cheese sandwich in egg, and dredge in breadcrumb mixture.
Fry in hot oil until golden brown, cooking a few slices at a time.
Cut French bread into 5 to 6-inch portions (to fit length of eggplant).
Split in half lengthwise; toast.
Place lettuce and tomato on 4 slices of French bread; top with eggplant and remaining bread slices.
Yield: 4 servings.
Note: Fried eggplant slices may be served as a side dish or quartered and served as an appetizer with commercial (or homemade!) pizza sauce.