*  Exported from  MasterCook  *
 
                           Eggplant Monte Cristo
 
 Recipe By     : Essentially Eggplant, Fisher Books, 1996, ISBN
 1-55561-1117
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Sandwiches
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Lb            Long, Thin Eggplants -- Peeled
                         Salt
    1      Cup           Flour
    2                    Eggs
    1      Tbsp          Oil
                         Warm Water
    9      Oz            Feta Cheese
    3      Tbsp          Capers, Drained
      1/4  Tsp           Garlic Powder
                         Oil For Frying
                         sliced stuffed olives for garnish
 
 Cut eggplants crosswise into 1/2 inch slices.  Sprinkle with salt and
 drain in a colander for 20 minutes. Pat dry with a paper towel.  Combine
 flour, eggs, oil and enough warm water to make a thick batter. Combine
 cheese, capers and garlic powder. Heat oil.  Make a sandwish with a thin
 layer of cheese mixture between two slices of eggpant.  Press together
 and sprear with a fork. Dip into batter. Cook 3-4 minutes in very hot
 oil.  Place on paper towels to drain. Repeat with remaining ingredients. 
 Cut in half and garnish with olives.  Serve hot.
 
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