An underrated and underused vegetable if you ask us! So many ways this beautiful vegetable can be used and very versatile. Here is one of our favourites.
- 2 aubergine/eggplant, cut into 1/2 inch slices
- 120g/1 cup flour
- 2 eggs
- 120/1 cup breadcrumbs
- Salt & pepper
- Vegetable oil for frying
To start, get the breading station ready. In 3 separate bowls, add the flour in one, the eggs whisked to another and the breadcrumbs to the third.
Place a slice of mozzarella on top of one slice of aubergine, then add some mortadella on top, top with another slice of aubergine to make a sandwich.
Dip the sandwich into the flour and fully coat, then into the eggs shaking off any excess, then finally into the breadcrumbs and make sure the sandwich is fully coated.
In a large pan heat about one inch of oil. Add the sandwiches to the pan and fry for around 5 minutes each side until golden.
Drain on kitchen paper and enjoy.