Those breaded eggplant are a wonderful appetizer to everyday meals. A crunchy sandwich made with two slices of eggplant, crispy on the outside and stuffed with melty mozzarella and prosciutto cotto (ham).
Slice the eggplants into 0,20-inch (½ cm). Read notes.
Heat up a grill pan over high heat and grill the eggplant slices on both sides until slightly soft and charred. Place in a plate and allow to cool down.
In a medium bowl whisk eggs with a pinch of salt and pepper. Then prepare two more bowls, one with flour and one more with bread crumbs.
Make a sandwich with 2 slices of grilled eggplants stuffing with ham > mozzarella > ham again.
Take the eggplant sandwich and dredge in flour coating well on all sides. Gently tap off excess of flour.
Next, using a fork or tongs, dip the sandwich into the egg mixture.
Coat the sandwich with bread crumbs pressing gently with your fingers to help the crumbs stick well.
Repeat the steps of flour, egg and crumbs, making a double bread coat.
Transfer breaded eggplant sandwiches to a plate and let them sit for at least 30 minutes. Read notes.
In a frying pan heat up a generous amount of oil.
Working in batches, fry eggplant sandwiches until brown and crispy.
Place the fried eggplant sandwiches on a rack and let them sit for 5 minutes before serving.
You can get rid of the bitterness some eggplant have, just slice them and layer them with a sprinkle of salt in a large colander. Allow to rest for at least 1 hour. Rinse the vegetables with cold water and pat dry them well. Use them as the recipe calls.
You can also make ahead the eggplant sandwiches and store in the fridge for up to 2 days. Then fry as the recipe calls.