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Fine Wines. Organic Vines. 41 EGGPLANT PARMESAN SANDWICHES A large eggplant can feed quite a few people. It is not necessary to salt fresh young eggplant slices as a freshly picked egg- plant is naturally sweet and only becomes bitter if picked too late after the seeds have hardened or stored for too long. A good eggplant should have skin that is shiny and smooth and feel solid and heavy for its size. When you slice it open it should be a pale creamy white with uniform color and a sweet smell. If the seeds are hard the eggplant is over the hill. Serves 4 1. Slice the eggplant into about 16-inch-thick slices. 2. Preheat the oven to 400 degrees F. Pour 13 cup of olive onto a lipped sheet pan 11 x 8 and swirl to cover the bottom. Reserve. 3. Put the flour eggs and breadcrumbs into 3 shallow bowls or pie pans. Line the three pans up in a row first the flour then the egg then the bread crumbs. Mix the breadcrumbs with cup of grated Parmesan. Season each pan with 1 teaspoon salt and a few grinds of back pepper and stir in well. 4. Dip an eggplant slice in the flour tap off the excess then dip it the eggs. Coat both sides thoroughly. Allow the excess egg to drip off then dip the slice in the breadcrumbs. Placed the breaded slice on the sheet pan. Repeat with the remaining slices. 5. Bake for 15 minutes on one side then using a metal spatula turn the slices over and bake on the other side for 15 minutes until golden and tender. Leave the oven on. 6. While the eggplant is still hot. Slice the rolls horizontally divide the eggplant evenly among the rolls. Alternate a slice of eggplant with a slice of mozzarella 4 each per roll. Top with hot tomato sauce and then sprinkle with the remaining cup of Parmesan. 7. The sandwiches can be served immediately or heated in the oven to warm the bread for 10 to 15 minutes. Conversely the sandwiches can be wrapped in foil and heated at a later date. To reheat in the oven or over a grill turn the oven to 400 degrees F grill medium high and bakegrill tightly wrapped until the cheese is melted about 30 minutes it might take slightly longer for thoroughly chilled sandwiches. 1 large globe eggplant Extra virgin olive oil 3 large eggs 1 cup all-purpose flour 1 cups fine dry breadcrumbs cup plus cup grated Parmesan Kosher salt freshly ground black pepper 8 ounces fresh mozzarella sliced into 16 pieces 4 ciabatta or Italian rolls Quick Tomato Basil Sauce