Fried-eggplant sandwich

 With tomato, mozzarella and basil. Yes, thematically similar to this salad on toast (and, again, only worth making when tomatoes are at their peak), but sufficiently different and delicious to merit its own post. I just made it for lunch --- it took me a total of 40 minutes to make two sandwiches and eat one. 

This is messy to eat --- drips juices everywhere. I recommend making it for yourself, and perhaps a loved one, but not making it for company :-)

Tips for success

--- Salt the eggplant before coating with flour, to draw out just enough moisture that the flour sticks on. Salt again after.

--- Salt the slices of tomato as soon as they go on the sandwich.

--- Use a good, ripe, in-season tomato.

Recipe

Cut into ~3/4 cm slices

--- eggplant (3/4 of one large Japanese eggplant was enough for two sandwiches)

Sprinkle with

--- salt

then dredge with a mixture of

--- flour and cornstarch (okay to use just one, or any starch to substitute)

and shallow-fry (in batches, if necessary) on medium heat in 

--- olive oil

Remove onto paper towels, salt again and set aside. While the eggplant is frying, slice

--- tomato (3/4 of one large heirloom tomato was enough for two sandwiches) and

--- fresh mozzarella

Sliver 

--- basil (one leaf per sandwich)

Peel 

--- garlic (one clove is enough for three-ish sandwiches)

When the eggplant is nearly done frying, toast

--- bread (two slices per sandwich; I like white sourdough for this. I use the toaster if I'm making one sandwich and the broiler if I'm making two or more)

Once toast is ready, rub "inside" of each slice with a cut surface of the clove of garlic. Then, for each sandwich, lay 3-4 slices of fried eggplant on the inside surface of the bottom slice, then 1-2 slices of tomato on top of the eggplant, then salt and pepper the tomatoes, then lay on 1-2 slices of mozzarella, a few slivers of basil, and the top slice of toast (garlic-ed side on the inside). Eat!