Fried eggplant sandwich

Wash the eggplant and cut it in ½ inch round slices.

Place them on a baking tray lined with 2 layers of paper towels, sprinkle a decent amount of salt and lay two more layers of paper towels on top. Repeat the process with all the slices.

Place something heavy like a cutting board or a heavy bottom sauce pot on top of the last layer. This process helps to draw out excess moisture, so the eggplant has a stronger flavor and a softer, more tender texture.

To bread the eggplant, break the eggs in a large bowl, add a pinch of salt and whisk.

Prepare a baking tray or a large plate with the breadcrumbs. Season with salt and pepper.

Add the eggplant to the eggs, coat them very well and then move them into the breadcrumbs. Cover the slices and pat them to make sure they get an even layer of breadcrumbs. Turn and repeat.

Heat the frying oil at 350°F. When ready, fry the eggplant a few slices at the time so you don’t overcrowd the pan and drop the oil temperature. Fry for a few minutes on each side until golden brown.

Move on a tray with paper towels to get rid of excess oil. Season with salt when hot.

Turn on the oven at 425°F.

Wash the bell peppers and place them in a baking tray lined with parchment paper. Cook the peppers for 40 minutes or until the skin is burned. Turn them every 10-15 minutes for even cooking.

When cooked, move them out of the oven and into a bowl and cover with plastic wrap. This process will help, once cooled, to skin the peppers very easily.

Remove the skin, stem and seeds. Then slice the peppers in 1/8 of an inch slices.

Place in a bowl with one garlic clove cut in very small dice or with a garlic press. Cut a few leaves of basil julienne style, then season with salt, pepper, olive oil and a few drops of balsamic vinegar. Set aside.

For the basil butter you can use a blender or a food processor. Make sure the butter is soft at room temperature.

Take the leaves off the bunches of basil and place them in the food processor. Add the grated Parmigiano Reggiano, the zest of a lemon, 1 tablespoon of lemon juice, 2 tablespoons of cold water and 2 ice cubes. The ice cubes will keep the leaves cold, so they do not turn dark.

Let the food processor run until everything is mixed and the basil leaves are finely chopped.

Add to a bowl and mix with the softened butter. Set aside.

You can toast the bread in the oven or in a sauté pan/cast iron with some olive oil.

Slice the bread in the middle, lengthwise.

Get the pan hot, drizzle a little of olive oil and then place the bread open side down. Cook until golden brown.

Now, to assemble your sandwiches, spread the basil butter on both sides.

Llay the bell peppers on the bottom part of the sandwich, then the eggplant and cover with mozzarella broken with your hands.

Drizzle some olive oil and season with salt and pepper.

Cook in an oven at 375°F for 10 minutes, then turn on the broiler for 4-5 minutes until the mozzarella gets some color. Buon appetito!