Eggplant Sandwiches on Baby Greens W Tomato-Balsamic Vinaig
| Yield: | 6 servings |
| Categories: |
| 2 | md | Eggplants; cut into twelve |
| ; 1" thick slices | ||
| 1/4 | c | Olive oil |
| Kosher salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3/4 | lb | Fresh mozzarella cheese; cut into 6 slices |
| 1/2 | c | Loosely-packed basil leaves |
| 12 | Anchovy fillets; rinsed and dried | |
| 1 1/2 | c | Panko or other dry bread crumbs |
| 1/2 | c | Finely-chopped walnuts |
| 1 | c | All-purpose flour |
| 3 | lg | Eggs; lightly beaten |
| Vegetable oil; for frying | ||
| 3 | c | Savory baby greens |
| (such as arugula; frisee, red mustard, | ||
| Flowering kale; and spinach) | ||
| Tomato-Balsamic Vinaigrette; see * Note |
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