*  Exported from  MasterCook  *

                          Eggplant Monte Cristo

Recipe By     : Essentially Eggplant, Fisher Books, 1996
Serving Size  : 3    Preparation Time :0:00
Categories    : Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Eggplants -- long, thin, peeled
                        Salt
   1      c             Flour
   2                    Eggs
   1      tb            Oil
                        Water -- warm
   9      oz            Feta cheese
   3      tb            Capers -- drained
     1/4  ts            Garlic powder
                        Oil -- for frying
                        Sliced stuffed olives --
                        - for garnish

Cut eggplants crosswise into 1/2" 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
sandwich with a thin layer of cheese mixture between two slices of
eggplant. Press together and sprear with a fork. Dip into batter.
Cook 3 to 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.


                   - - - - - - - - - - - - - - - - - -