When I deep fry eggplant and I am using cheese it depends on how I want it fixed. Mozzarella, provolove, Asiago, Pecorino Romano, Fontina or Fontinella are great used alone or any mixture combined for an Italian taste with a simple tomato or marinara sauce.

For more of a Greek flair I use Feta. I like that with a nice green salad, seving the cheese-topped eggplant on top (like a chicken caesar salad - only using eggplant in place of chicken).

For more of a Mexican flair I use MontereyJack, Pepper Jack or a combination of both. Serve with salsa.

A nice thick slice of eggplant deep fried with just about any type of cheese makes a nice eggplant burger served on a toasted roll.

I also deep fry eggplant "fingers" and wedges as well as slices.

Here's what I have:
1. Slice eggplant into thick slices. Butterfly each slice.
2. In between each butterflied eggplant, put a piece of cheese.
3. Coat with flour and dip into whisked eggs. Coat with flour again.
4. Deep fry egg plants in hot oil.

Not sure if I can use American or swiss cheese for this?

And thanks Mama Mangia for the suggestions

You're very welcomed. As far as your recipe goes - you can use any cheese you want and you can season your flour anyway you want.

Can you grill eggplant slices?

Grilled Eggplant

Eggplant
Olive oil
Balsamic vinegar
Herbs of choice
Minced garlic
Salt
Pepper

Slice the eggplant into quarter inch slices lengthwise. Marinate in a baking
dish with olive oil, balsamic vinegar, and your choice of herbs. Add minced
garlic and salt and pepper to taste.
Marinate for about an hour.

Grease and preheat grill.

Grill until soft and browned.
Serve warm.

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1/2-inch slices of eggplant can cook on the grill in 8 to 10 minutes over a medium direct heat.


a halved medium-sized eggplant can cook in 15 to 18 minutes on the grill.