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Melanzane in Carrozza

2 pounds eggplant sliced
1 1/2 teaspoons salt
2 1/4 cups olive oil, extra-virgin
1/4 teaspoon black pepper
6 ounces mozzarella cheese shredded
2 ounces anchovy fillets
1/4 cup basil
3 large eggs
1/2 cup flour, all-purpose
3 cups bread crumbs


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 375F (190C). Using 1/4 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 375F (190C) 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.

Source: recipeland.com