MMMMM----- Recipe via Meal-Master (tm) v8.04

     Title: Fried Eggplant Sandwiches
Categories: Sandwiches, Vegetables
     Yield: 4 servings

     1    Eggplant
          Salt
     6 oz Mozzarella cheese
          (not grated)
   1/2 ts Yeast
 1 1/2 c  Warm water
          (105-115 degrees)
     2 c  Plain flour
          Pepper to taste
 4 1/2 tb Oil
     1 lg Egg white
          Oil for frying

 Slice the eggplant into 1/4" rounds.  Sprinkle with salt and let
 drain in a colandar for about an hour.  Slice the mozzarella into
 thin slices and trim to the shape of the eggplant slices. Sprinkle
 the yeast over the warm water abd stir until is dissolved. Whisk in 1
 1/2 cups flour and the pepper until smooth. Keep at room temp for 30
 min. Rinse and pat dry the eggplant slices.  Fry them in batches
 using 1 T oil per batch over medium heat about 2 min per side. Remove
 to paper towels to drain while you finish the other slices.  Place a
 cheese slice between each two eggplant slices (like a sandwich).
 Press firmly together and dip in the remaining flour to coat both
 sides. Beat the egg white until stiff (but not dry) peaks form. Fold
 into the yeast mixture. Heat oil (about 1 inch deep) in a large
 frying pan. Dip 1 eggplant sandwich into the batter at a time and
 place in the hot oil. Fry 4-6 at a time for 1-2 minutes per side
 until light brown. Place on paper towels to drain oil until all are
 done. Serve hot. These are great with a horseradish type dressing on
 top! Depending on the size of the eggplant, this could make 6-12
 sandwiches. Walt MM

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