Once the eggplant is cooked, layer the cheese mixture between the eggplant slices to create a sandwich-like structure. The creamy cheese will melt beautifully between the eggplant slices.
Make the Batter:
In a shallow bowl, mix the wheat flour with a pinch of salt and pepper. Add the water gradually, stirring until you have a smooth batter. Dip each eggplant sandwich into the batter, coating both sides.
Fry the Eggplant-Cheese Dish:
Heat more olive oil in a pan over medium heat. Carefully fry the batter-coated eggplant cheese sandwiches until golden brown and crispy, about 2-3 minutes per side.
Serve:
Remove from the pan and drain on paper towels. Serve the eggplant-cheese dish hot, with an extra sprinkle of Parmesan if desired.
Serving and Storage Tips:
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