Instructions

Slice the eggplant into 0,5 cm. thick slices with the help of a mandolin slicer. Place them on a platter and season with a bit of fine salt. Let it rest for 20 min with the platter a bit leaning so that eggplant’s water oozes away, since it usually is a bit bitter. Brown bread slices in a Magefesa Toaster and keep.
Place some cheese on an eggplant layer, cover it with a ham slice, in a way that it does not exceed the eggplant, and cover with another layer. Repeat the process until having 8 stuffed eggplant. Coat in batter and fry in a Magefesa Stainless Steel Skillet with some hot olive oil. Fry them in two rounds until the aubergine remains well sautéed on both sides. Drain on an absorbent kitchen paper.
To assemble the bite, we will place covered bread slices with a teaspoon of romesco sauce and we will place the breaded aubergine on the sauce. Decorate with a bit of sauce on the aubergine and alfalfa sprouts to give volume.
We can prepare the same bites using courgettes instead of eggplant. 

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