| 1 | Slice the eggplant into ? rounds. |
| 2 | Sprinkle with salt and let drain in a colandar for about an hour. |
| 3 | Slice the mozzarella into thin slices and trim to the shape of the eggplant slices. |
| 4 | Sprinkle the yeast over the warm water abd stir until is dissolved. |
| 5 | Whisk in 1 ?cups flour and the pepper until smooth. |
| 6 | Keep at room temp for 30 min. rinse and pat dry the eggplant slices. |
| 7 | Fry them in batches using 1 t oil per batch over medium heat about 2 min per side. |
| 8 | Remove to paper towels to drain while you finish the other slices. |
| 9 | Place a cheese slice between each two eggplant slices (like a sandwich). |
| 10 | Press firmly together and dip in the remaining flour to coat both sides. |
| 11 | Beat the egg white until stiff (but not dry) peaks form. |
| 12 | Fold into the yeast mixture. |
| 13 | Heat oil (about 1 inch deep) in a large frying pan. |
| 14 | Dip 1 eggplant sandwich into the batter at a time and place in the hot oil. |
| 15 | Fry 4-6 at a time for 1-2 minutes per side until light brown. |
| 16 | Place on paper towels to drain oil until all are done. |
| 17 | Serve hot. |
| 18 | These are great with a horseradish type dressing on top! depending on the size of the eggplant, this could make 6-12 sandwiches. walt mm |
