Melanzane in Carrozza
Submitted by Barbara Jean
Melanzane in carrozza: breaded Italian eggplant sandwiches stuffed with mozzarella, anchovy, and basil, then fried golden. A Southern Italian antipasto, crisp outside, molten in the middle.
YIELD
20 sandwichesPREP
20 minCOOK
30 minREADY
2 hrsCarrozza means ‘carriage’ in Italian, the same word used for the famous mozzarella in carrozza fried cheese sandwiches of Naples. This version puts eggplant slices in the driver’s seat instead of bread: two rounds of roasted eggplant sandwich a layer of melted mozzarella, chopped anchovies, and fresh basil, all breaded and fried until the outside is craggy-crisp and the inside is oozing.
Start with the salt. Eggplant holds a lot of water, and salting and draining for an hour pulls that moisture out so the slices roast instead of steam. Skip this step and you’ll end up with sad, soggy sandwiches. The anchovies don’t taste fishy once they melt, they add a salty, umami backbone that the mozzarella alone can’t deliver.
The three-step coating (flour, egg, bread crumbs) is standard Italian frying technique. Fry in small batches so the oil temperature stays at 375°F (190°C); crowded pans drop the heat and the coating turns greasy instead of crunchy.
Serve with warm marinara on the side and extra basil on top.
Chef Tips
- Keep eggplant slices uniformly ¼ to ⅓ inch thick so they match up as sandwich tops and bottoms.
- Use fresh mozzarella for best melt; pre-shredded low-moisture works but won’t ooze as dramatically.
- Press the bread crumbs firmly onto the egg coating so they stick when frying.
- Drain finished sandwiches on a rack, not paper towels, so steam escapes and the bottom stays crisp.
Variations
- Skip anchovies for a vegetarian version; add a pinch of capers for a similar briny note.
- Swap smoked scamorza for mozzarella for a smokier melt.
- Bake at 425°F (220°C) on an oiled sheet for a lighter (but still crunchy) non-fried version.
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 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.
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