Guest guest Posted June 28, 2006 Report Share Posted June 28, 2006 This recipe is from " Dock of the Bay " restaurant in Bay St. Louis, Mississippi. (I hope it's still there after Katrina)I tried this today and it's wonderful!!! Cathy Ingredients 1 eggplant Fresh tomato-Thick Slices Kaiser rolls Olive oil Provolone Cheese Pecan Halves Onion Poppy Seed salad dressing Italian bread crumb 1 egg beaten Cut the eggplant into 3/4 " " rounds " from bottom to top and peel the rounds using the largest rounds. Sprinkle rounds with salt and let the eggplant " sweat " for 15 to 20 minutes. Rinse and pat dry. Dip the eggplant rounds in beaten egg and coat with breadcrumbs. Pour a quarter of an inch of olive oil in a frying pan and heat until just starting to lightly smoke. Brown side one and then flip placing a slice of cheese on the round while the other side browns. As the cheese melts press the pecan halves into the cheese (4-6). Remove the rounds and drain them on a paper towel. Build the sandwich with the rest of the ingredients, sliced tomato and drizzling with the dressing to taste. Quote Link to comment Share on other sites More sharing options...
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