Breaded Eggplant With Fontina Cheese And Anchovies
- Total Time
- 1 hour
- Rating
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Ingredients
- 4rounds eggplant, each about 1-inch thick, a total weight of about ¾ pound
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½cup flour
- 1egg, lightly beaten
- 2tablespoons water
- 1cup fine fresh bread crumbs
- Oil for shallow frying
- 4rounds Fontina cheese, about 2 ounces
- 4anchovy fillets, drained
- Tomato sauce (see recipe), optional
- Garlic, oil and anchovy sauce (see recipe), optional
Nutritional analysis per serving (4 servings)
450 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 51 grams carbohydrates; 18 grams dietary fiber; 20 grams sugars; 14 grams protein; 1463 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees.
- Step 2
If desired, trim off and discard the skin of each eggplant round. Sprinkle with salt and pepper.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes