Eggplant In A Carriage(Melanzane In Carrozza

* Exported from MasterCook *

EGGPLANT IN A CARRIAGE (MELANZANE IN CARROZZA

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Italian Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Long, narrow eggplants
(about 1 lb. each), sliced
Crosswise 1/4-inch thick
1 1/2 ts Salt
2 1/4 c Extra-virgin olive oil
1/4 ts Freshly ground pepper
6 oz Fresh mozzarella cheese,
Sliced 1/8-inch thick
1 cn (2 oz.) anchovy fillets
1/4 c Fresh basil leaves plus
Several sprigs for garnish
3 Eggs
1/2 c All-purpose flour
3 c Fresh Italian bread crumbs
Marinara Sauce as
Accompaniment (optional)

1. 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. 2. Preheat the oven to 375F. Using 1/4
c. 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. 3. 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. 4. 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. 5. In a large heavy
skillet, heat the remaining oil over moderately high
heat to 375F 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.
(The eggplant sanndwiches can be assembled and fried
early in the day.
Set aside on a cookie sheet at room temperature and
reheat in a 400F oven for about 5 minutes just before
serving.)



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