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Fried Eggplant Sandwiches

1 eggplant
salt
6 ounces mozzarella cheese (not grated)
1/2 t yeast
1 1/2 cups warm water (105-115 degrees)
2 cups plain flour
pepper to taste
4 1/2 T oil
1 large egg white
oil for frying

Slice the eggplant into 1/4" rounds. Sprinkle with salt and let
drain in a colandar for about an hour. Slice the mozzarella into
thin slices and trim to the shape of the eggplant slices. Sprinkle
the yeast over the warm water abd stir until is dissolved. Whisk
in 1 1/2 cups flour and the pepper until smooth. Keep at room temp
for 30 min. Rinse and pat dry the eggplant slices. Fry them in
batches using 1 T oil per batch over medium heat about 2 min per
side. Remove to paper towels to drain while you finish the other
slices. Place a cheese slice between each two eggplant slices
(like a sandwich). Press firmly together and dip in the remaining
flour to coat both sides. Beat the egg white until stiff (but not
dry) peaks form. Fold into the yeast mixture. Heat oil (about 1
inch deep) in a large frying pan. Dip 1 eggplant sandwich into
the batter at a time and place in the hot oil. Fry 4-6 at a time
for 1-2 minutes per side until light brown. Place on paper towels
to drain oil until all are done. Serve hot. These are great with
a horseradish type dressing on top! Depending on the size of the
eggplant, this could make 6-12 sandwiches.

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