Pan Fried Eggplant With Buffalo Mozzarella White Anchovies And Raisin Pinenut Relish Recipes

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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.

SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES



Sauteed Eggplant With Capers and Anchovies image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 small eggplant, about 1/2 pound
2 tablespoons olive oil
1 sweet red pepper cut into 1/4-inch cubes
1 large green pepper cut into 1/4-inch cubes
1/2 cup chopped onions
1 teaspoon chopped garlic
Salt and pepper to taste
1/8 teaspoon red hot pepper flakes
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
2 tablespoons drained capers
4 anchovy fillets, chopped
2 tablespoons chopped parsley

Steps:

  • Peel the eggplant and cut into 1/2-inch cubes.
  • Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
  • Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams

PAN-FRIED EGGPLANT



Pan-Fried Eggplant image

This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.

Provided by Kidchen

Categories     Appetizers and Snacks     Cheese

Time 13m

Yield 4

Number Of Ingredients 8

1 cup all-purpose flour
½ cup plain bread crumbs
⅓ cup Parmesan cheese
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon garlic powder
oil for frying
1 eggplant, cut into 1/8-inch slices

Steps:

  • Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
  • Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 42.8 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 1367.5 mg, Sugar 4.3 g

THE BEST FRIED-EGGPLANT SANDWICH



The Best Fried-Eggplant Sandwich image

In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.

Provided by Sam Sifton

Categories     sandwiches

Time 1h

Yield Serves 4

Number Of Ingredients 10

2 smallish Italian eggplants, roughly 1 1/2 pounds total
2 tablespoons kosher salt
1 cup extra-virgin olive oil
4 large eggs
2 tablespoons grated Parmesan cheese
4 hero rolls
2 to 3 tablespoons mayonnaise
8 ounces fresh mozzarella cheese, cut into thin slices
8 ounces sliced cooked roast beef (optional)
1 cup hot cherry peppers, or to taste, sliced

Steps:

  • Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
  • Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
  • In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
  • Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
  • Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.

Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams

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