Eggplant Ham And Cheese Tapas Sandwiches |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This makes a great tapa or a sit down first course. Gruyère is the first choice for cheese, but you can also use any easy melting Munster. Use Jamon York (boiled ham). Make sure not to use ham that is sweet. Ingredients:
1 medium size eggplant, about 3 1/2 inches in diameter and not too tapered, trimmed |
kosher or sea salt |
8 thin slices boiled ham |
8 thin slices gruyère or munster cheese |
all purpose flour, for coating the eggplant |
2 large eggs, beaten in a shallow bowl |
olive oil, for frying |
Directions:
1. Cut 16 round slices of eggplant, slightly thiner than 1/4 inch. Sprinkle salt lightly on both sides.
2. Cut the ham and cheese into rounds slightly smaller than the eggplant slices.
3. Place a round each of ham and cheese on an eggplant slice, season it very lightly with salt, and top with another eggplant slice.
4. Repeat with the remaining eggplant, ham, and cheese.
5. Spread flour on a large plate and dip the sandwiches in it on both sides, shaking off the excess.
6. Line a small baking sheet with a double layer of paper towels. Pour olive oil to a depth of about 3/4 inch in a medium size skillet and heat it over medium high heat to 360 degrees F.
7. Working in two batches, dip the eggplant sandwiches in the beaten egg on both sides and place them in the oil.
8. Fry the sandwiches until the batter is golden and the eggplant is soft, about 2 minutes per side, adjusting the heat so the oil doesn't burn.
9. Using a slotted spoon, transfer the sandwiches to paper towels to drain.
10. Let the sandwiches cool for 3 to 4 minutes, then serve.
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