(Recipe is by Suzanne Somers)
4 Japanese eggplants, sliced slightly on the diagonal into1/2-inch- thick slices
1 pound fresh mozzarella cut into 1/4 thick slices
3 large eggs, lightly beaten
2 to 3 tablespoons olive oil
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
3 garlic cloves
1/8 teaspoon hot red pepper flakes
1/2 cup loosely packed basil leaves
3 tablespoons olive oil
1/4 cup loosely packed flat-leaf parsley
Preheat oven to 425 F.
For the sandwiches: On a baking sheet, lightly brush the eggplant slices with olive oil; season with salt and pepper. Bake for 20 minutes, until golden brown. Set aside.
For the herb spread: In a food processor, combine the garlic, basil, parsley, red pepper flakes, and oil. Blend until well combined.
Spread the paste on half the roasted eggplant slices, and then top each paste-covered slice with a piece of mozzarella. Make little sandwiches by placing the remaining eggplant slices on top of the cheese.
Dip each finger sandwich in the beaten egg, then in the Parmesan cheese, until well coated. Heat 1/2 inch of the vegetable oil in a sauté pan. (The oil should be about 350 F. for best results.) Sauté the finger sandwiches for a couple of minutes on each side until nicely browned. Drain on paper towels.