Eggplant Monte Cristo

* Exported from MasterCook *

Eggplant Monte Cristo

Recipe By : Essentially Eggplant, Fisher Books, 1996, ISBN
1-55561-1117
Serving Size : 3 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Long, Thin Eggplants -- Peeled
Salt
1 Cup Flour
2 Eggs
1 Tbsp Oil
Warm Water
9 Oz Feta Cheese
3 Tbsp Capers, Drained
1/4 Tsp Garlic Powder
Oil For Frying
sliced stuffed olives for garnish

Cut eggplants crosswise into 1/2 inch slices. Sprinkle with salt and
drain in a colander for 20 minutes. Pat dry with a paper towel. Combine
flour, eggs, oil and enough warm water to make a thick batter. Combine
cheese, capers and garlic powder. Heat oil. Make a sandwish with a thin
layer of cheese mixture between two slices of eggpant. Press together
and sprear with a fork. Dip into batter. Cook 3-4 minutes in very hot
oil. Place on paper towels to drain. Repeat with remaining ingredients.
Cut in half and garnish with olives. Serve hot.

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