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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Savage World
[email protected]This recipe was a bit too salty for my taste, but I still enjoyed it. The eggplant was cooked well and the cheese was melted perfectly. I think I would try it again with less anchovies next time.
Abigail Jones
[email protected]I'm not a big fan of eggplant, but I decided to try this recipe anyway. I was pleasantly surprised! The eggplant was cooked perfectly and the fontina cheese and anchovies added a wonderful flavor. I will definitely be making this again.
Ahmod shonto
[email protected]This dish was absolutely delicious! The eggplant was cooked to perfection and the fontina cheese and anchovies melted together to create a wonderful flavor. I will definitely be making this again.
Md . Faruk Hawlader
[email protected]This recipe was easy to follow and the dish turned out great! The eggplant was crispy and flavorful, and the fontina cheese and anchovies added a delicious flavor. I would definitely recommend this recipe to others.
Renuka Damayanthi
[email protected]I made this dish for my family and they loved it! The eggplant was crispy and flavorful, and the fontina cheese and anchovies added a nice touch of saltiness. I will definitely be making this again.
effizy Jolade
[email protected]This dish was delicious! The eggplant was cooked perfectly and the fontina cheese and anchovies melted together to create a wonderful flavor. I will definitely be making this again.
Asad Siddique
[email protected]I'm not a big fan of anchovies, but I decided to try this recipe anyway. I was pleasantly surprised! The anchovies added a nice salty flavor that balanced out the sweetness of the eggplant. I will definitely be making this again.
Luz zamora
[email protected]The recipe was easy to follow and the dish turned out great! The eggplant was crispy on the outside and tender on the inside, and the fontina cheese and anchovies added a delicious flavor. I would definitely recommend this recipe to others.
Rabi Hana
[email protected]This recipe was a hit at my dinner party! The eggplant was crispy and flavorful, and the fontina cheese and anchovies added a delicious salty and umami flavor. Everyone loved it and I will definitely be making it again.
Deborah Brown
[email protected]The eggplant was a little mushy for my preference, but the overall flavor of the dish was still good. I think I would cook the eggplant for less time next time.
Faisal Haruna
[email protected]Easy to follow recipe that resulted in a delicious dish. The eggplant was crispy and flavorful, while the fontina cheese and anchovies added a nice touch of saltiness. I will definitely be making this again!
Allan Ross
[email protected]This dish was a bit too salty for my taste, but I still enjoyed it. The eggplant was cooked well and the cheese was melted perfectly. I think I would try it again with less anchovies next time.
Andrew Hammond
[email protected]I tried this recipe and it turned out amazing! The eggplant was cooked to perfection and the combination of fontina cheese and anchovies was heavenly. My family loved it and we will definitely be making this again.
Vikk
[email protected]This breaded eggplant dish with fontina cheese and anchovies was a delightful culinary experience. The eggplant was perfectly crispy on the outside and tender on the inside, while the fontina cheese melted beautifully and added a wonderful gooey text