Aborrajados Colombianos... Yummy!

<b>Ingredients</b> 2  ripe plantains, large<br> Canola  or Vegetable oil for frying<br> 8oz fresh mozzarella cheese, sliced<br> 2 eggs<br> 4 tablespoons all-purpose flour<br> 2 tablespoon sugar substitute, Splenda<br> 2 tablespoons 2% milk<br> Pinch salt (Elizabeth Carrion)

<b>Step 1</b> Prepare the batter. Mix the flour, sugar and salt in a small bowl. Add the eggs and whisk until it is well-blended.   (Elizabeth Carrion)

<b>Step 2</b> Add milk and continue to whisk until smooth. Set aside. (Elizabeth Carrion)

<b>Step 3</b> Heat oil in frying plan while slicing plantains crosswise about 1 ½ inches thick. (Elizabeth Carrion )

<b>Step 4</b> Working in batches, add plantain slices to the hot oil and fry them until they are golden. (Elizabeth Carrion)

<b>Step 5</b> Remove the plantains and drain on paper towels. Let cool slightly. (Elizabeth Carrion)

<b>Step 6</b> Preheat oven to 425 degrees. Using a tostonera or simply the back of two bowls, flatten plantain slices. (Elizabeth Carrion)

<b>Step 7</b> In the meantime, place sliced cheese between two patties to make plantain sandwiches. Press the edges. (Elizabeth Carrion)

<b>Step 8</b> Create your own drip tray by placing a cooling rack on top of a cookie sheet. One at a time, dip the sandwiches in the batter and place onto your drip tray. (Elizabeth Carrion)

<b>Step 9</b> Bake plantains for 10 mins and broil for one additional minute. Serve warm. (Elizabeth Carrion)