BREADED EGGPLANT WITH FONTINA CHEESE AND ANCHOVIES
Provided by Craig Claiborne And Pierre Franey
Categories appetizer, main course, side dish
Time 1h
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees.
- If desired, trim off and discard the skin of each eggplant round. Sprinkle with salt and pepper.
- Dip each round in flour and shake off excess. Beat the egg with water and dredge each round, bottom and sides, in the mixture. Dredge each, bottom and sides, in the bread crumbs. Shake off excess.
- Fill a heavy skillet with oil to a depth of about half an inch. Heat until the temperature on a fat thermometer is about 375 degrees. Add the eggplant rounds in one layer and cook, turning occasionally, about three minutes or until each round is golden brown and cooked through. Drain on absorbent paper towels.
- Arrange the rounds on a baking sheet or tin. Top each with a round of Fontina cheese. Split each anchovy fillet in half. Arrange two pieces of anchovy in the shape of a cross in the center of each piece of cheese. Place in the oven and bake five minutes or until the cheese is thoroughly melted. Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 17 grams, Fiber 19 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 1482 milligrams, Sugar 21 grams, TransFat 0 grams
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Monus Moner
[email protected]This dish is a winner! The eggplant is crispy on the outside and tender on the inside, and the cheese and anchovies add a delicious touch.
Rozie Farooq
[email protected]I've tried many breaded eggplant recipes, but this one is by far the best. The eggplant is cooked to perfection and the flavors are incredible.
M Yousif
[email protected]This recipe is easy to follow and the results are amazing. The eggplant is crispy and flavorful, and the cheese and anchovies add a perfect touch of richness.
Dawod bhatti
[email protected]I made this dish for a dinner party, and it was a huge success. Everyone raved about it.
STEAR erikral
[email protected]This is a great recipe for a vegetarian main course. It's hearty and satisfying, and it's packed with flavor.
Nasir Naz Khattak
[email protected]I've made this recipe several times, and it's always delicious. I love the crispy eggplant and the flavorful cheese and anchovies.
Ayden Aytes
[email protected]This is one of my favorite recipes. It's always a hit with my friends and family.
James Meyers
[email protected]I made this dish for my Italian grandmother, and she loved it! She said it reminded her of her childhood.
judy ngolo
[email protected]This is a great recipe for a party. It's easy to make ahead of time and can be served hot or cold.
Joseph Kinyua
[email protected]I'm not a big fan of eggplant, but this dish was amazing. I'll definitely be making it again.
Karna McColm
[email protected]This was my first time making breaded eggplant, and it turned out perfectly. Thanks for the great recipe!
Amina Moyo
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
Aliawan
[email protected]Wow!
saifulislam jafuri
[email protected]This recipe is a keeper! I'll definitely be making it again.
James Mutisya
[email protected]I used Parmesan cheese instead of fontina, and it turned out great. I also added a little bit of garlic to the breadcrumb mixture.
Hussein Mohammed Ali
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Sani RANJHA
[email protected]I was skeptical about the anchovies, but they really made the dish. They added a wonderful depth of flavor that I wouldn't have expected.
Waylon Smith
[email protected]This breaded eggplant dish was a delightful surprise! The combination of flavors and textures was simply divine. The eggplant was perfectly crispy on the outside and tender on the inside, while the fontina cheese and anchovies added a delightful rich