Emiliana Panini
Instructions:
- 1 eggplant, medium size
- To taste, kosher salt
- To taste, freshly ground black pepper
- 4 eggs
- 2 cups all-purpose flour
- 4 cups Italian bread crumbs
- 4 oz extra-virgin olive oil
- 8 slices ciabatta
- 12 oz fresh mozzarella
- 8 oz prosciutto, sliced thin
- As needed, extra-virgin olive oil
- Slice the eggplant into ¼-in. rounds. Season with salt and pepper.
- Crack the eggs into a small mixing bowl and whisk lightly. Coat the eggplant lightly with flour, dip in the beaten eggs, remove from the eggs, and coat thoroughly with bread crumbs.
- In a heavy-bottomed skillet, heat the olive oil over medium to high heat. Brown the breaded eggplant on both sides and drain on paper towels.
- Place 4 slices of bread on a board and cover the slices with fried eggplant. Top each with 3 oz of the fresh mozzarella. Divide the prosciutto evenly among the sandwiches. Top with the remaining bread.
- Drizzle each side of the sandwich with olive oil, place on a panini grill, and grill until lightly browned. Serve with a small side salad.