If you have noticed, there are a few "Best in the World" recipes. Some may say I'm rather dramatic (it's true). I would say that I have eaten very well the past week or so. My kitchen has turned into a land of white fluffy clouds, my appliances have been gilded in gold, there is a harpist standing next to my oven, and my mis en place is set by fluttering little faeries, who sing Pachelbel's Canon as I cook.
It's that good.
Steak, Eggplant, and Mozzarella Sandwich on Focaccia Bread
2 slices fresh focaccia bread (homemade is preferable, but store bought is fine), sliced horizontally
10 oz. flank steak
(4) 1/4" slices Italian eggplant (slice the eggplant lengthwise)
2 oz. fresh mozzarella cheese
1/3 cup Italian breadcrumbs
1 egg, whisked
Kosher Salt and Freshly Ground Black Pepper
Heat 2 tablespoons olive oil on grill or in medium skillet over medium high heat. Season steak with salt and freshly ground pepper. Saute about 2 minutes on each side for medium rare. Remove from heat, tent with foil and let rest.
Heat about 1/4" olive oil in a large skillet. When the oil is very hot, dredge eggplant slices in egg, then coat with bread crumbs. Place eggplant in the oil, making sure not to crowd the pan. Fry until eggplant is golden brown, about two minutes on each side. Remove from oil and drain on a plate lined with paper towel. Set aside.
Heat focaccia bread either in clean skillet or toaster oven until just warm. Slice steak into 1/2" slices on a bias cut. Arrange on bottom half of bread. Top with 2 slices eggplant, then mozzarella. Top with second half of bread. Serve immediately.