Cheese and eggplant 'sandwiches'. Picture / Kellie Blizard
Serves 4 as a starter or nibbles
1 large eggplant
salt and pepper olive oil
3-4 heaped tbsps freshly grated goat's milk feta cheese 3-4 heaped tbsps freshly grated Parmesan cheese 2-3 tbsps diced pancetta (Italian-
style cured pork)
generous handful flat-leaf parsley leaves, finely chopped
2 eggs
1 cup breadcrumbs
vegetable oil, for frying
Peel the aubergine
and slice 1/2cm thick.
Place on paper towels, sprinkle with salt and leave for half an hour.
Pat dry with paper towels, brush with olive oil, then grill until golden-brown, turning once.
Mix the cheeses, diced pancetta and most of the chopped parsley together and press some of the mixture onto half of the aubergine discs.
Press remaining discs on top to make a "sandwich".
Meanwhile, heat enough vegetable oil in a pan to come 1-2cm up the sides. Lightly beat the eggs with a fork and season with a little salt and pepper. Spread the breadcrumbs on a plate.
Carefully dip each "sandwich" in the beaten egg, then press into the breadcrumbs.
Cook in the oil until golden-brown, then drain on paper towels and keep warm. Pat with paper towels to blot up excess oil.
If you are serving the "sandwiches" as finger food, season, cut into quarters and serve with paper towels.
Otherwise, arrange on warmed plates and serve with a little more salt and pepper and remaining parsley.
