1 medium-sized eggplant 1 teaspoon salt 8 ounces Gruyere cheese, thinly sliced 8 ounces boiled ham, thinly sliced ¼ cup spicy hot and sweet mustard ¼ cup freshly chopped parsley 2 eggs ½ cup milk 2 cups bread crumbs, preferably homemade peanut oil for frying
Preparation
Horizontally slice eggplant into ¼-inch rounds. Sprinkle with salt and let drain in colander for 20 minutes. Blot dry with paper towel. Spread one side of each slice with mustard. Sprinkle equal portions of parsley on top of mustard. Place one slice ham and one slice cheese on top of mustard and parsley on half of the eggplant rounds, top with remaining eggplant rounds, mustard side in. Press together and trim any ham or cheese that extends beyond sandwich round. Beat egg with milk. Carefully dip each sandwich in egg mixture. Dip in bread crumbs to coat. Heat oil over medium heat in heavy skillet. Oil level should be high enough to cover the sides of the sandwiches. When hot, gently place sandwiches in oil. Cook 5 minutes. Turn and cook 5 minutes more. Top warm sandwiches with Salad Dressing. Note: Sandwiches may be made up to a day ahead and kept refrigerated. Reheat in a 350° oven for 20 minutes.
