Caputo’s Eggplant Sandwich


1 eggplant, sliced horizontally
2 lg. portobello mushrooms, stems removed and cleaned and sliced thick
2 lg. Roma tomatoes, sliced thick
1/4 cup extra virgin olive oil
salt and freshly ground pepper to taste
2 eggs
1/2 t Marsala wine
1/2 lb. fresh mozzarella cheese, sliced
2 thick slices crusty Italian bread


Salt eggplant and let stand for about 1/2 to 1 hour to drain excess water. Wipe
eggplant dry. Heat olive in a large skillet, add eggplant and fry until tender, remove to
paper towels to drain. Salt and pepper to taste. Fry mushroom slices in the oil until
tender and remove to paper towels to drain. Salt and pepper to taste. Fry tomato slices
in oil until just warm, remove. Combine eggs and marsala and beat well. Dip one side
of bread in egg mixture, lay bread, dipped side down on work surface, layer the
eggplant, mushrooms, tomatoes and cheese on bread. Dip one side of the remaining
slice of bread in egg mixture and put on top of sandwich. Place the sandwich in the
heated pan and fry until the bread is solid, turn and repeat on other side. Serve warm
or at room temperature.

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