Best Fried Eggplant And Mozzarella Recipes

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FRIED EGGPLANT AND MOZZARELLA



Fried Eggplant and Mozzarella image

Found this recipe on another site and plan to make it this week. My Honey loves eggplant so this variation should be good!

Provided by mickensv

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 eggplant (thinly sliced)
coarse salt
1 lb fresh mozzarella cheese (thinly sliced)
basil leaves
1/2 cup flour
1 large egg (lightly beaten)
1 cup breadcrumbs
oil (for frying)

Steps:

  • Directions:.
  • Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
  • Rinse the salt from the eggplant slices and pat them dry.
  • Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
  • Dredge the eggplant sandwiches in the flour.
  • Dip them into the egg and then in the bread crumbs to coat.
  • Fry in oil until golden brown, about 2-4 minutes each.
  • Cut into four and serve with a tasty tomato sauce.

Nutrition Facts : Calories 549.7, Fat 28.4, SaturatedFat 15.7, Cholesterol 136.2, Sodium 930.3, Carbohydrate 40.5, Fiber 5.5, Sugar 5.6, Protein 33.1

EASY FRIED EGGPLANT AND MOZZARELLA



Easy Fried Eggplant and Mozzarella image

Make and share this Easy Fried Eggplant and Mozzarella recipe from Food.com.

Provided by CarrieQuiteContrary

Categories     Cheese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 5

1 large eggplant, peeled and sliced
2 eggs, beaten
1 cup dried Italian seasoned breadcrumbs
12 -16 ounces thinly sliced mozzarella cheese
1/4 cup vegetable oil (for frying)

Steps:

  • Place eggplant slices in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak for 1 hour. Drain and pat dry with paper towels.
  • Place beaten eggs in one bowl and breadcrumbs in another.
  • Heat oil over medium high heat; enough to cover the bottom of the pan.
  • Sandwich 1 slice of mozzarella cheese between two slices of eggplant.
  • Dip eggplant slices in egg then in breadcrumbs.
  • Place eggplant in hot oil.
  • Fry 2-3 minutes on each side until golden brown.
  • Drain on paper towels.

Nutrition Facts : Calories 560.1, Fat 37, SaturatedFat 14.2, Cholesterol 173.2, Sodium 1098.7, Carbohydrate 30.4, Fiber 6.1, Sugar 6, Protein 27.6

PAN-FRIED EGGPLANT WITH BUFFALO MOZZARELLA, WHITE ANCHOVIES, AND RAISIN-PINENUT RELISH



Pan-Fried Eggplant with Buffalo Mozzarella, White Anchovies, and Raisin-Pinenut Relish image

Categories     Bread     Sandwich     Side     Fry     Vegetarian     Mozzarella     Raisin     Buffalo     Eggplant     Anchovy

Yield makes 4 sandwiches

Number Of Ingredients 8

1 large eggplant, cut into 12 rounds
Kosher salt
1 cup extra-virgin olive oil
8 slices country bread
1 garlic clove, peeled
1/2 pound buffalo or regular mozzarella, cut into 12 slices
4 ounces (16 small fillets) white anchovies, marinated in vinegar and olive oil (not saltcured), such as boquerones or alici
Raisin-Pinenut Relish (page 194)

Steps:

  • Distribute the eggplant on a sheet pan in one layer and generously salt on both sides. Lay another sheet pan on top of the eggplant and place a heavy object on top to add pressure. Set aside for 1 hour. Remove the weight and transfer the eggplant to paper towels and pat dry.
  • Add the oil to a large hot skillet, making sure to cover the entire bottom of the pan with about 1/8 inch of oil. Add the eggplant just before the oil starts to smoke-it should sizzle as the eggplant is dropped in and the eggplant should brown pretty quickly. Once the eggplant is golden on both sides, about 3 to 5 minutes, remove from the oil and transfer to paper towels. Allow the eggplant to come to room temperature or to cool completely.
  • Grill the bread slices on one side only. Rub the grilled side of 4 of the slices with the garlic. Top with the eggplant, followed by the mozzarella, the anchovies, and the relish. Top with the remaining 4 slices, cut into halves, and serve.

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