Eggplant and Manchego Grilled Cheese Sandwiches
inspired by Peniche, White Plains NY
1 Eggplant
flour
salt & pepper
2 eggs
breadcrumbs
Italian seasoning
manchego cheese
honey
white truffle oil
Peel eggplant and slice lengthwise into 1/4-inch thick slices. This is easiest with a mandoline. Pat slices dry with paper towels. Set up 3 plates side by side. In the first, add a generous amount of flour and season with salt and pepper. In the second, add 2 eggs and a splash of water, and beat well with a fork. In the third, add a generous amount of breadcrumbs and season with dried Italian seasoning.
Heat olive oil in a large skillet (preferably cast iron). Dredge each slice of eggplant in the flour, shaking off excess. Coat with the eggs, letting excess drip off, and then coat with breadcrumb mixture, pressing to make sure it adheres well. Pat off excess, and fry until golden brown on both sides. Place fried eggplant slices onto a cookie sheet lined with a metal rack. We found it helpful to pat the slices with paper towels when they came out of the pan to soak up some of the excess oil. Repeat frying eggplant slices, being careful not to crowd the pan.
Once all of the eggplant is fried, make sandwiches out of them by placing a few slices of manchego cheese on a piece of eggplant, and topping it with another piece of eggplant. Broil on low until the cheese is nice and melted, and the eggplant is crispy. When the sandwiches come out of the oven, quickly drizzle with honey and a bit of white truffle oil. Enjoy!