Tuesday, September 4, 2007

Back to school treat for the boys

Eggplant and Ricotta Sandwiches

2 Large Eggplants
1 TBS extra virgin olive oil, plus extra for brushing
12 slices ham
5 ounces ricotta
3 eggs, beaten
2 TBS butter
1 sprig rosemary
Preheat a grill or grill pan. Cut the eggplants widthwise into 24 round slices, about ¼ inch thick. Lightly brush each of the slices with olive oil and transfer to the grill. Cook the eggplant slices until tender and remove from heat. Now using a 2 inch biscuit cutter, trip the eggplant slices and set aside. (You can also use a drinking glass and trim around it)With the same ring, trim the ham slices to make 24 disks. In a bowl combine the ricotta with 1 TBS of the olive oil. (I also put in a PINCH of cinnamon, this is optional)Mix until creamy and set aside.Prepare the sandwiches:Arrange 1 ham disk on top of 1 eggplant disk. Top with a layer of the ricotta and 1 more ham disk, and top it off with another eggplant disk.Lightly dredge the 12 sandwiches in flour and shake off any excess. Dip in the beaten eggs, and then coat with the breadcrumbs evenly..In a deep skillet over medium heat warm about 1 inch of vegetable oil, the butter, and the rosemary. Add the sandwiches and fry until golden, turning once to cook evenly on both sides. Carefully remove the sandwiches and transfer to a plate lined with paper towels to drain. Season the sandwiches with salt and serve!!!Serve with some fried up julienned zucchini!! Simply julienne about 3 zucchini, dredge in some flour and fry up in some oil till crunchy and golden!! Drain on paper towel and serve along side the sandwich.

1 comment:

  1. I hope in my next life my children will eat this. I tip my hat to you!


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Italian American Mom, Wife, Daughter, living life to it's fullest, and trying to preserve traditions and family values of our culture.