This filling snack can easily become a meal with a crisp salad of curly lettuce , red onions and crumbled feta.
1 large eggplant (about 1 ½ pounds)
¼ cup all purpose flour
8 ounces mozzarella cheese, cut into 8 slices
¼ teaspoon salt
4 large slices ripe tomato
¼ cup vegetable oil, divided
8 anchovy fillets
1 tablespoon chopped parsley
Slice unpeeled eggplant crosswise into eight ½ inch thick slices. In a pie plate, combine flour and salt. Dip eggplant slices in the flour mixture to coat evenly.
In a large skillet or griddle , heat 2 tablespoons oil over moderate heat. Working batches, add the eggplant and cook until tender and browned on both sides, about 2 minutes each side adding more oil if necessary. Remove the eggplant slices and drain.
On each of four eggplant slices, place a slice of cheese, a tomato slice, and two anchovies; top with the remaining eggplant slices.
Return the skillet or griddle to moderate heat; cook the eggplant sandwiches until the cheese melts slightly, about 3 minutes, turning once. Transfer the eggplant sandwiches to serving plates, sprinkle with parsley.
Cuisine Writer
