Ingredients:
2 medium flask eggplants, cut into round, 1/2 inch slices
1 large green peppers, cut in small cubes
1 large red peppers, cut in small cubes
1 cup ricotta cheese
1/2 cup cream cheese
1/2 cup grated parmesan cheese
2 eggs, lightly beaten
flour ( for dredging)
breadcrumbs ( for dredging)
olive oil, and
vegetable oil ( for frying)
basil leaves ( to garnish)
1 1/2 cups strained yoghurt or 1 1/2 cups Greek yogurt
1 garlic cloves, mashed
1/4 cup minced fresh basil leaves
Directions:
Lightly salt the eggplant rounds and put them in a colander to drain.
Mash together ricotta, cream cheese and Parmesan with a fork.
Mix in the all the pepper cubes.
Season lightly with salt and generously with freshly ground pepper.
Spread the cheese mixture evenly on half the eggplant slices and close with remaining slices, making a ‘sandwich’.
Heat approximately 1 1/2 – 2 inches oil in large skillet.
Put flour on a plate and on another, the breadcrumbs.
Dip the ‘sandwiches’ first in the flour, then in the beaten egg, and finally in the breadcrumbs.
Fry until golden-brown, turning over when bottom side is done.
Drain on paper toweling.
Serve hot with Basil Sauce.
To make Basil Sauce: Combine all sauce ingredients; season to taste.
Servings: 4-6
Time preparation: 45 min.
Time total: 57 min.