Ingredients
4 Large Eggplants, each cut into ten 4mm thick slices
20 Slices Mozzarella
10 Slices Prosciutto, torn in half
1/2 Cup Plain Flour
5 Eggs, lightly beaten
2 Cups Panko Breadcrumbs
Canola Oil, to deep-fry
Method
Place eggplant in a colander set over a bowl and toss with 2 tsp salt flakes. Set aside for 30 minutes. Rinse under cold running water. Pat dry. Lay half the slices on a board. Top each slice with 1 slice of mozzarella, and prosciutto half. Top with remaining eggplant slices and press. Place flour, egg, and breadcrumbs in 3 separate bowls. Coat each fritter in flour, then egg, then breadcrumbs, then repeat the egg and another layer of breadcrumbs. Half-fill a saucepan with oil and heat. Preheat the oven to 180°C. Working in batches, cook fritters for 3 minutes on each side or until golden. Remove with a slotted spoon and drain on a paper towel. Transfer to a baking tray and bake for 10 minutes or until eggplant is cooked through.
