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Eggplant in a Carriage (Melanzane in Carrozza)

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Recipe

 

Yield

20 servings

Prep

1 hrs

Cook

30 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 each eggplant
sliced crosswise 1/4 inch thick
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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
freshly ground
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6 ounces mozzarella cheese
sliced 1/8 inch thick
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2 ounces anchovy fillets
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¼ cup basil
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1 x basil
sprigs, for garnish
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3 large eggs
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½ cup all-purpose flour
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3 cups bread crumbs
italian style
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1 x marinara sauce
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Ingredients

Amount Measure Ingredient Features
2 each eggplant
sliced crosswise 1/4 inch thick
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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
freshly ground
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173.4 ml/g mozzarella cheese
sliced 1/8 inch thick
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57.8 ml/g anchovy fillets
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59 ml basil
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1 x basil
sprigs, for garnish
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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
italian style
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1 x marinara sauce
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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 teaspoons of the olive oil.

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

Dip into the beaten egg, then coat the sandwiches 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℃) or until a small bread cube 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. (The eggplant sandwiches can be assembled and fried early in the day. Set aside on a cookie sheet at room temperature and reheat in a 400℉ (200℃) oven for about 5 minutes just before serving.)



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 32876% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 461mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 13g
Vitamin A 2% Vitamin C 0%
Calcium 11% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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