Fried Eggplant and Fontina Sandwiches
Lorenzo Fluss, my cooking teacher in Sorrento, taught me how to make many of his favorite foods, including antipasti. He always stressed that it is the quality of the ingredients and how they are...
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Fork
- Dish
- Skillet
- Tongs
- Spatula
- Paper towel
- Plate
- Measuring cup
Ingredients
- 2 firm medium eggplants
- Salt
- 3/4 cup King Arthur™ Unbleached, All-Purpose Flour
- 2 large eggs
- 2 cups toasted fresh bread crumbs
- 1 pound Italian Fontina cheese, cut in 3 x 3 x 1/4-inch thick slices
- 12 tofresh sage leaves
- Peanut oil for frying
- INGREDIENTS
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