Mozzarella cheese originates in Naples, Italy, and early mozzarella was created from the milk of water buffaloes. Most mozzarella that is available in the United States is considered low-moisture mozzarella, with a moisture content of less than 50 percent. This is the type of cheese frequently found on pizza. Mozzarella is now typically based on cow’s milk and its fresh tasted is enjoyed in hundreds of recipes while providing healthy nutrients.
Serves 4
4 eggs
8 slices of good-quality seeded bread
2 tablespoons vegetable oil
4 tablespoons olive oil
1 aubergine, trimmed and thinly sliced
150g mozarella cheese, drained and thinly sliced into 12 slices
Handful of spinach leaves
4 tablespoons red pesto
Salt and pepper
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1. Beat the eggs in a large shallow bowl and squeeze with a little salt and pepper. Dip the bread slices into the beaten egg until coated on both sides. Heat the vegetable oil in a large, heavy-based frying pan and cook the bread in batches over a medium-high heat for 30 seconds - 1 minute on each side until golden and set. Remove and stack to keep warm.
2. Heat the olive oil in the pan and cook the aubergine slices over a medium-high heat for 5 - 6 minutes, turning once, until browned and tender. Remove and keep warm.
3. To assemble, divide the aubergine slices between 4 of the eggy bread slices, cover each with 3 mozarella slices then top with a few spinach leaves. Spread the remaining eggy bread slices with the pesto and place, pesto-side down, on each stack. Press down well. Return to the warm pan and cook over a low heat for 2 minutes, turning once, until the spinach has wilted and the mozarella begins to melt. Cut each sandwich in half diagonally and serve warm.
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_________________________________________
1. Beat the eggs in a large shallow bowl and squeeze with a little salt and pepper. Dip the bread slices into the beaten egg until coated on both sides. Heat the vegetable oil in a large, heavy-based frying pan and cook the bread in batches over a medium-high heat for 30 seconds - 1 minute on each side until golden and set. Remove and stack to keep warm.
2. Heat the olive oil in the pan and cook the aubergine slices over a medium-high heat for 5 - 6 minutes, turning once, until browned and tender. Remove and keep warm.
3. To assemble, divide the aubergine slices between 4 of the eggy bread slices, cover each with 3 mozarella slices then top with a few spinach leaves. Spread the remaining eggy bread slices with the pesto and place, pesto-side down, on each stack. Press down well. Return to the warm pan and cook over a low heat for 2 minutes, turning once, until the spinach has wilted and the mozarella begins to melt. Cut each sandwich in half diagonally and serve warm.
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