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Melanzane in Carrozza

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Recipe

 

Yield

20 sandwiches

Prep

20 min

Cook

30 min

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 pounds eggplant
sliced
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1 ½ teaspoons salt
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2 ¼ cups olive oil, extra-virgin
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¼ teaspoon black pepper
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6 ounces mozzarella cheese
shredded
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2 ounces anchovy fillets
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¼ cup basil
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3 large eggs
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½ cup all-purpose flour
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3 cups bread crumbs
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Ingredients

Amount Measure Ingredient Features
907.2 g eggplant
sliced
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7.5 ml salt
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532 ml olive oil, extra-virgin
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1.3 ml black pepper
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173.4 ml/g mozzarella cheese
shredded
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57.8 ml/g anchovy fillets
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59 ml basil
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3 large eggs
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118 ml all-purpose flour
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7.1E+2 ml bread crumbs
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Directions

Layer the eggplant slices in a colander, sprinkling each layer with the salt.

Set aside to drain for at least 1 hour. Pat the eggplant dry with paper towels.

Preheat the oven to 375℉ (190℃).

Using ¼ cup of the olive oil, brush both sides of each eggplant slice.

Arrange the slices in a single layer on 2 large baking sheets.

Bake for 15 to 20 minutes, turning once, until the eggplant is tender when pierced with a fork but still holds its shape.

Remove from the oven; season with eggplant with the pepper.

Cover half the eggplant with mozzarella.

Finely chop the anchovies and basil together; sprinkle over the cheese.

Cover with the remaining eggplant slices to form sandwiches.

In a medium bowl, beat the eggs with 2 teaspoons of water and 2 tea- spoons of the olive oil.

Coat the eggplant sandwiches with the flour, dusting off any excess.

Dip into the beaten egg, then coat the sand- wiches thoroughly with the bread crumbs, pressing gently to adhere.

In a large heavy skillet, heat the remaining oil over moderately high heat to 375℉ (190℃) F or until a small bread cube browns in about 1 minute.

Fry the eggplant sandwiches in small batches until golden, 1 to 2 minutes per side.

Remove with a slotted spoon and drain on paper towels.

Arrange the sandwiches on a platter or plates and serve on their own or with Marinara Sauce, garnished with sprigs of fresh basil.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 164076% from fat
 % Daily Value *
Total Fat 138g 212%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 197mg 66%
Sodium 2306mg 96%
Total Carbohydrate 24g 24%
Dietary Fiber 4g 16%
Sugars g
Protein 63g
Vitamin A 8% Vitamin C 0%
Calcium 53% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 

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