Eggplant Ham and Cheese Tapas Sandwiches
From jencathen 15 years ago
- 10 minutes to make
- Serves 8
This makes a great tapa or a sit down first course. Gruyère is the first choice for cheese, but you can also use any easy melting Munster. Use Jamon York (boiled ham). Make sure not to use ham that is sweet.
Ingredients
- 1 medium size eggplant, about 3 1/2 inches in diameter and not too tapered, trimmed shopping list
- Kosher or sea salt shopping list
- 8 thin slices boiled ham shopping list
- 8 thin slices Gruyère or Munster cheese shopping list
- All purpose flour, for coating the eggplant shopping list
- 2 large eggs, beaten in a shallow bowl shopping list
- olive oil, for frying shopping list
How to make it
- Cut 16 round slices of eggplant, slightly thiner than 1/4 inch. Sprinkle salt lightly on both sides.
- Cut the ham and cheese into rounds slightly smaller than the eggplant slices.
- Place a round each of ham and cheese on an eggplant slice, season it very lightly with salt, and top with another eggplant slice.
- Repeat with the remaining eggplant, ham, and cheese.
- Spread flour on a large plate and dip the "sandwiches" in it on both sides, shaking off the excess.
- Line a small baking sheet with a double layer of paper towels. Pour olive oil to a depth of about 3/4 inch in a medium size skillet and heat it over medium high heat to 360 degrees F.
- Working in two batches, dip the eggplant "sandwiches" in the beaten egg on both sides and place them in the oil.
- Fry the "sandwiches" until the batter is golden and the eggplant is soft, about 2 minutes per side, adjusting the heat so the oil doesn't burn.
- Using a slotted spoon, transfer the "sandwiches" to paper towels to drain.
- Let the "sandwiches" cool for 3 to 4 minutes, then serve.
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