Ingredients for 4 people:2 round aubergines4 slices fresh pecorino cheese4 tbsp Salsa Etrusca250 g breadcrumbs4 eggs200 g plain Flour salt
Clean, wash and dry the aubergines. Cut them into 8 slices roughly 5 mm thick, put them in a colander, sprinkle with plenty of salt and leave for about an hour so that they lose their bitter water; then rinse them in cold water and pat them dry. Spread a spoonful of Salsa Etrusca on 4 of the aubergine slices, place a slice of pecorino on top of each one and then cover with the other slices of aubergine. Prepare 3 bowls, one with the breadcrumbs, one with the flour, and one with the egg yolks beaten with a pinch of salt. Coat the aubergine sandwiches with the flour, then the beaten egg and lastly the breadcrumbs. Repeat this procedure and then leave them to “rest” for about half an hour. Heat plenty of olive oil in a deep frying pan (or a saucepan); when it’s hot put the sandwiches in, but not all together in order to avoid lowering the temperature of the oil. As soon as they have browned, turn them over so they become golden brown on both sides. Use a slotted spoon to remove them from the pan, let the excess oil drip off and then lay them on absorbent paper. Serve your aubergine sandwiches hot and “buon appetito”!!