This standby sells quickly whenever we offer it at Claire’s. I sometimes eat the fried eggplant cutlets, without marinara sauce and cheese, in a sandwich with just a squeeze of lemon. It’s a delicious change and travels well.
1 medium eggplant, peeled and sliced into ¼-inch rounds
1cupflour for dredging the eggplant
6eggs, slightly beaten
¼cup chopped parsley
Salt, to taste
½cupsoybean or vegetable oil for frying
1loafItalian or French bread, cut into 4 pieces and then split lengthwise
1cup heated marinara sauce or any good tomato sauce
Preheat the oven to 350°F. Stack the eggplant slices on a plate and set aside. Measure the flour into a shallow bowl and set aside. Beat the eggs in a bowl, stir in the parsley, and sprinkle with salt and pepper. Beat together lightly. Heat the oil in a large nonstick skillet over low heat. After 2 minutes, test the oil by sprinkling in apinch of flour, which will sizzle if the oil is hot. Using a fork, dredge a slice of eggplant in the flour, coating both sides in the egg mixture. Lightly shake off the excess and place in the heated oil. Cook each side until golden brown, 1 or 2 minutes per side. Drain on a plate lined with a double thickness of paper towels.
Spread each piece of bread with alittle marinara sauce. Divide the eggplant slices among the bottom slices of bread, topping each with alittle marinara sauce, grated Parmesan, and shredded mozzarella. Cover each sandwich with a top slice of bread. Arrange the sandwiches on a cookie sheet and bake for 10 to 15 minutes, until the cheese melts.