Finally, eggplant sandwiches are baked in the oven with Gruyère cheese.
Image: Michael Schiffer
Toss the eggplant slices with seasoned flour and sprinkle with paprika. Dip the slices in a milk and egg mixture.
Remove the eggplant slices and fry in a pan with peanut oil for three to four minutes on each side. Place four slices on a heatproof plate, set the others aside. Heat a little butter in a saucepan.
Cover and sauté the mushrooms, shallots and parsley for three to four minutes. Stir a teaspoon into the flour and sweat for a minute. Add the crabmeat and fry for two to three minutes.
Pour in the cream, taste and cook for four or five minutes. Add half the cheese, mix and cook for another two minutes.
Spread half of the crabmeat filling on four slices of baked eggplant. Cover with the remaining eggplant slices. Place the rest of the filling on top. Sprinkle the rest of the cheese on top. Roast in the oven for five to six minutes.
Shopping list: Eggplant sandwiches
Ingredients for four people:
- 8 eggplant slices (about 0.5 cm thick)
- 1 cup seasoned flour (with salt and pepper)
- ¼ teaspoon paprika
- 2 eggs
- 250 milliliters of milk
- 3 tablespoons of peanut oil
- 1 tablespoon of butter
- 125 grams of fresh mushrooms (washed and chopped)
- 1 shallot, finely chopped
- 1 teaspoon fresh parsley (chopped)
- 1 teaspoon of flour
- 140 grams of canned crab meat (drained well and finely chopped)
- 125 milliliters of cream
- ½ cup Gruyere (shredded)
- salt and pepper
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