Fried Eggplant Sandwich with Smoked Salmon and Fiordilatte

Method

1. Slice the eggplant into medium-thick slices (about 1 cm). Sprinkle with salt and let rest for 15-20 minutes to remove bitterness and excess moisture.
2. Meanwhile, drain the fiordilatte (mozzarella) well and cut into slices or shred. Prepare the breading station: place flour in one dish, beaten eggs with a pinch of salt in another, and breadcrumbs in a third.
3. Pat the eggplant slices dry with paper towels. Assemble the sandwiches: on one slice of eggplant, place a layer of mozzarella, a few fresh basil leaves, and a layer of smoked salmon. Top with another eggplant slice and press firmly to seal.
4. Dredge each sandwich first in flour, then in beaten egg, and finally in breadcrumbs, pressing the breadcrumbs onto the surface to coat evenly and seal the edges.
5. Heat peanut oil in a deep pan to 160°C (320°F). Carefully add the sandwiches and fry gently until golden brown on both sides and the eggplant is fully cooked, about 4-5 minutes per side.
6. Remove with a slotted spoon and drain on paper towels. Grate fresh lemon zest over the hot sandwiches and garnish with a few basil leaves. Serve immediately.