Panini di Melanzane

Eggplant Panini

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2 cups flour
1/2 teaspoon dried yeast
2 cups lukewarm water
2 eggplants
salt and pepper
fresh basil

Sift flour and yeast into a bowl. Add the lukewarm water and mix well. Let stand for 1/2 hour. Slice the eggplants, slice the mozzarella and chop the fresh basil. Fry the slices of eggplants until brown. Once they are browned you can let them drain on a paper towel. Season with salt, pepper and basil. Place one slice of mozzarella between two slices of eggplant and press together. Dip each "sandwich" into batter and fry in hot oil a few at a time until they are golden brown. Drain on a paper towel.

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