Fried Eggplant Sandwiches with Mozzarella and Ham

Method

1. Slice the eggplants lengthwise into thick slices (about 1 cm). Place in a colander, sprinkle with fine salt, and let rest for 30 minutes to release bitterness and excess water.
2. Meanwhile, prepare the salad: trim and cut spring onions into wedges, peel and dice cucumber, deseed and dice bell pepper, quarter radishes, halve or quarter cherry tomatoes, and roughly tear arugula. Combine in a bowl.
3. Cut the fior di latte mozzarella into slices. Slice the cooked ham into pieces that fit the eggplant slices.
4. After 30 minutes, pat the eggplant slices dry with a paper towel.
5. Assemble the sandwiches: place a slice of mozzarella, a slice of ham, and a fresh basil leaf on one eggplant slice, then top with another eggplant slice. Secure with a toothpick.
6. Prepare the breading station: beat eggs with a splash of milk in a shallow bowl. Place flour in another bowl.
7. Dredge each stuffed eggplant sandwich first in flour, shaking off excess, then dip into the egg mixture, coating evenly.
8. Heat frying oil (peanut or extra virgin olive oil) in a deep pan to 170–180°C (340–350°F). Fry the breaded eggplants in batches until deep golden brown on both sides, about 3–4 minutes per side.
9. Remove with a slotted spoon and drain on paper towels. Remove the toothpicks.
10. Dress the salad with extra virgin olive oil, salt, and a squeeze of lemon (or vinegar) to taste. Serve the hot fried eggplant sandwiches alongside the fresh salad.