Eggplant Sandwiches/Chocolate Eclairs

January 2016

April Lemmon

Eggplant Sandwiches

Ingredients

Eggplant:

2 large eggplants

3 eggs

1 tsp water

1 Cup Flour

2 tsp salt

2 Cups panko crumbs

¾ Cup ranch seasoning

Fill frying pan with oil of choice about ¼ inch deep

Frying Instructions:

-Slice eggplant in round disks ½ inch think and pat dry.

-combine flour and salt

-combine eggs and water

-combine panko crumbs and ranch seasoning

- dip eggplant in 1. flour mixture, 2. Egg mixture, and 3. Panko mixture.

-Add to hot oil and flip when panko crumbs have turned a golden brown. 

Bread:

Toasted Pumpernickel

Or

Toasted Sour Dough

Smeared with whipped cream cheese

Topping options:

Roasted peppers, sliced cherry tomatoes, prosciutto, basil, sprouts, toasted pine nuts, sliced avocado, salami, kalamato olives, and green onions.   Drizzle top with balsamic vinegar.

Chocolate Eclairs

Ingredients

1 Cup water

½ Cup butter

1/8 tsp salt

1 Cup all-purpose flour

4 eggs

Filling:

Instant vanilla pudding (make following box instructions and you will need milk)

Mix pudding with cool whip

Chocolate Frosting (mix all ingredients well)

1 cube butter melted

2 Cups powdered sugar

3 TBS milk

3 TBS cocoa powder

In medium sauce pan combine water, butter and salt.  Bring to boiling.  Add flour all at once stirring vigorously.  Cook and stir until mixture pulls away from the sides and forms a ball.  Cool for 10 minutes.  Add eggs 1 at a time and stir into dough.  Beat well with wooden spoon after each egg.

Drop dough on greased cookie sheet.  Spreading into long tubes – about 2 ½ inches by 1 inch.  Leave space between each éclair as they will get bigger while cooking.  Bake at 400 degrees for 30-35 minutes – watch closely and remove from oven when golden.  Cool on a wire rack and slice in half long wise, fill with pudding mixture and frost top with chocolate frosting.