Melanzane in Carrozza

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.