Melanzane in Carrozza
Yield
20 sandwichesPrep
20 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
eggplant
sliced |
*
|
| 1 ½ | teaspoons |
salt
|
|
| 2 ¼ | cups |
olive oil, extra-virgin
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | ounces |
mozzarella cheese
shredded |
|
| 2 | ounces |
anchovy fillets
|
|
| ¼ | cup |
basil
|
*
|
| 3 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| 3 | cups |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
eggplant
sliced |
*
|
| 7.5 | ml |
salt
|
|
| 532 | ml |
olive oil, extra-virgin
|
|
| 1.3 | ml |
black pepper
|
|
| 173.4 | ml/g |
mozzarella cheese
shredded |
|
| 57.8 | ml/g |
anchovy fillets
|
|
| 59 | ml |
basil
|
*
|
| 3 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
bread crumbs
|
|
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.
