Panino Con Melenzana Recipe

Name: Paesano Ristorante Italianos PANINO CON MELENZANA Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 slices Focaccia bread; 1 medium Eggplant; 1 cup All-purpose flour; 2 large Eggs; 1 cup Breadcrumbs; 1 cup Olive oil; 1 cup Tomato sauce; 1 cup Mozzarella cheese; to taste Salt; to taste Black pepper; to taste Basil leaves

Inspired by Paesano Ristorante Italiano

Time1h

Serves2

Focaccia bread, breaded eggplant with tomato sauce and mozzarella cheese

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Ingredients

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Ingredients

2 slices Focaccia bread

1 medium Eggplant

1 cup 00 bread flour

2 large Eggs

1 cup Breadcrumbs

1 cup olive oil

1 cup Tomato sauce

1 cup Mozzarella cheese

to taste Celtic sea salt

to taste black pepper

to taste Basil leaves

Method

Directions

Prepare the Eggplant

Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt on the slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

Bread the Eggplant

Set up a breading station with three plates: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each eggplant slice first into the flour, then into the egg, and finally coat it with breadcrumbs.

Fry the Eggplant

In a skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side. Once cooked, place them on a paper towel to drain excess oil.

Assemble the Panino

On one slice of focaccia bread, spread a layer of tomato sauce, add a layer of fried eggplant slices, sprinkle with mozzarella cheese, and add fresh basil leaves. Top with the second slice of focaccia bread.

Grill the Panino

Place the assembled panino in a panini press or on a skillet. Grill until the bread is crispy and the cheese is melted, about 5 minutes.

Serve

Cut the panino in half and serve warm, optionally with additional tomato sauce on the side.