Eggplant in a Carriage (Melanzane in Carrozza)
Submitted by ayk29
Eggplant in a Carriage (Melanzane in Carrozza): Italian fried eggplant sandwiches stuffed with mozzarella, anchovy, and basil, then breaded and pan-fried to golden.
YIELD
20 servingsPREP
1 hrsCOOK
30 minREADY
1 hrsThe Italian name melanzane in carrozza translates loosely to eggplant in a carriage, a wink at the way the breaded shell carries the molten filling like a coach. Two slices of roasted eggplant hug a plug of mozzarella seasoned with finely chopped anchovy and basil, then the whole sandwich gets dredged, dipped in egg, and fried crisp.
Salting the eggplant for an hour is key. It draws out the excess moisture so the slices bake up tender without weeping water into your cheese layer. Skipping this step is why homemade versions go soggy.
The anchovy reads as salty umami depth, not fishy. Even people who swear off anchovies won’t clock them here.
Pro Tips
- Pat the eggplant bone dry after salting. Any surface moisture will cause the flour and egg coating to slide right off during frying.
- Keep the oil between 365°F (185°C) and 375°F (190°C). Cooler and the breading soaks up oil, hotter and it scorches before the cheese melts.
- Press the sandwiches gently as you coat them with breadcrumbs. A firm edge seal keeps the cheese from leaking out into the frying oil.
- Drain on a wire rack instead of paper towels to keep the bottom crust crisp.
Variations
Ingredients
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.)
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