Fried Eggplant Sandwiches

Directions

1. 1

   1 Eggplant Salt 6 oz Mozzarella cheese (not grated) 1/2 ts Yeast 1 1/2 c Warm water (105-115 degrees) 2 c Plain flour Pepper to taste 4 1/2

2. 2

   Sprinkle with salt and let drain in a colandar for about an hour

3. 3

   Slice the mozzarella into thin slices and trim to the shape of the eggplant slices

4. 4

   Sprinkle the yeast over the warm water abd stir until is dissolved

5. 5

   Whisk in 1 1/2 cups flour and the pepper until smooth

6. 6

   Keep at room temp for 30 min

7. 7

   Rinse and pat dry the eggplant slices

8. 8

   Fry them in batches using 1 T oil per batch over medium heat about 2 min per side