Veggie sandwich with fried eggplant and baked tomato
Antal PortionerServing Size
- Quadra Rye bread
- 1 eggplant cut into slices (1,5 cm)
- 2 eggs
- 100 g Tipo 00 wheat flour
- 100 g fine panko flour
- Oil for frying
- 150 g tomatoes (E.g. San Marzano)
- Fresh basil leaves
- Salt and pepper
Sprinkle salt over the eggplant slices and allow them to soak for 20 minutes so that the liquid is pulled out. Coat with flour, egg and panko flour. Heat up the oil to 170 degrees and fry the eggplant. Pick up when they are golden.
Cut tomatoes and mozzarella into slices and alternately add tomato, mozzarella and eggplant in an ovenproof dish with baking paper underneath. Bake at 180 degrees for 20-25 minutes. Sprinkle the top with parmesan for the last five minutes of baking time. Cut appropriate pieces for your sandwich and serve.