Recipe of the week:
Panini a la Norma
(Eggplant sandwiches)
Many people think that “a la Norma” means that a dish contains eggplant, which is generally true--pasta a la Norma does indeed have eggplant. A la Norma actually means that the dish is a masterpiece and these eggplant sandwiches are indeed masterpieces. While this recipe recommends frying the eggplant, you can actually cook it however you like--truthfully, I usually just grill it on my trusty grill pan. The seasoned mayonnaise spread is non-negotiable here. The garlic, capers, basil, tomato, cheeses and eggplant come together to make a truly memorable sandwich!
Makes 4 beautiful sandwiches
½ cup mayonnaise
2 garlic cloves, finely minced
2 TB capers, crushed, no need to rinse
¼ tsp crushed red pepper flakes
black pepper to taste
1 medium eggplant, sliced about ¼ inch thick
2 TB flour (maybe more if your eggplant is big)
¼ cup extra virgin olive oil for frying the eggplant, so maybe more
Nice crusty bread (ciabatta or French), cut to make 4 sandwiches
¼ cup parmesan (approximately)
1-2 tomatoes, sliced
1 cup grated mozzarella (or 4 slices would work too)
16 (or so) basil leaves
1. Mix together mayonnaise, garlic, capers and red pepper flakes. Season with pepper and set aside.
2. Toss eggplant with flour. Heat oil in a frying pan and cook eggplant about 5 minutes, flipping once, until the eggplant is browned. Alternatively, you can grill your eggplant or even bread it and bake it. You just want the eggplant to be cooked through. Transfer to a plate and wipe out the pan; leave some oil as you will be using it again.
3. Spread seasoned mayo on both sides of the bread. Sprinkle with parmesan. Layer eggplant, tomato, mozzarella and basil; top with other side of bread.
4. Put sandwiches in pan (you may need to do them in batches). Top the sandwiches with a heavy pan or panini press (whatever you have); you can add a little weight here, if needed. Cook 2 minutes per side, until the bread is lightly toasted.
5. Serve immediately!
