Description
These are fantastic! Vegetarians/lovers of vegetables (and cheese) will be very, very happy. The prep time includes 1/2 an hour of salting and draining the eggplant.
Ingredients
- Eggplants
- Green Pepper
- Red Pepper
- Ricotta Cheese
- Cream Cheese
- Parmesan Cheese
- Eggs
- Flour
- Breadcrumbs
- Olive Oil
- Vegetable Oil
- Basil Leaves
- Yoghurt
- Garlic Clove
- Fresh Basil Leaf
Instructions
- Lightly salt the eggplant rounds and put them in a colander to drain
- Mash together ricotta, cream cheese and parmesan with a fork
- Mix in the all the pepper cubes
- Season lightly with salt and generously with freshly ground pepper
- Spread the cheese mixture evenly on half the eggplant slices and close with remaining slices, making a sandwich
- Heat approximately 1 – 2 inches oil in large skillet
- Put flour on a plate and on another, the breadcrumbs
- Dip the sandwiches first in the flour, then in the beaten egg, and finally in the breadcrumbs
- Fry until golden-brown, turning over when bottom side is done
- Drain on paper toweling
- Serve hot with basil sauce
- To make basil sauce: combine all sauce ingredients
- Season to taste