MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Fried Eggplant Sandwiches
  Categories: Sandwiches, Vegetables
       Yield: 4 servings
       1    Eggplant
       6 oz Mozzarella cheese
            (not grated)
     1/2 ts Yeast
   1 1/2 c  Warm water
            (105-115 degrees)
       2 c  Plain flour
            Pepper to taste
   4 1/2 tb Oil
       1 lg Egg white
            Oil for frying
   Slice the eggplant into 1/4 rounds.  Sprinkle with salt and let
   drain in a colandar for about an hour.  Slice the mozzarella into
   thin slices and trim to the shape of the eggplant slices. Sprinkle
   the yeast over the warm water abd stir until is dissolved. Whisk in 1
   1/2 cups flour and the pepper until smooth. Keep at room temp for 30
   min. Rinse and pat dry the eggplant slices.  Fry them in batches
   using 1 T oil per batch over medium heat about 2 min per side. Remove
   to paper towels to drain while you finish the other slices.  Place a
   cheese slice between each two eggplant slices (like a sandwich).
   Press firmly together and dip in the remaining flour to coat both
   sides. Beat the egg white until stiff (but not dry) peaks form. Fold
   into the yeast mixture. Heat oil (about 1 inch deep) in a large
   frying pan. Dip 1 eggplant sandwich into the batter at a time and
   place in the hot oil. Fry 4-6 at a time for 1-2 minutes per side
   until light brown. Place on paper towels to drain oil until all are
   done. Serve hot. 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