Breaded eggplant (melanzane in carrozza)

Those breaded eggplant are a wonderful appetizer to any day meal. A crunchy sandwich made with two slices of eggplant that are so crispy on the outside and stuffed with melty mozzarella and prosciutto cotto (ham). It truly is as scrumptious as it sounds.

Breaded eggplant

Melanzane in carrozza (breaded eggplant)

Melanzane in carrozza is a version or the popular Campanian dish mozzarella in carrozza which basically is a deep fried mozzarella sandwich.

In this version, the bread is replaced it with two slices of eggplant, stuffed with mozzarella or any other melty cheese available, and then breaded. The sandwich is then deep fried until the outside is brown and crunchy; but it keep is creaminess on the inside.

We decided to go further and added also some prosciutto cotto (ham). It turned out delicious!

This dish is served here in Italy as an antipasto, but we like also to serve it as a main dish with a green salad on the side and a glass of white wine. Can you hear the sea waves from the Sorrentino coast?

breaded eggplant (melanzane in carrozza)

Recipe notes

  • You can make this dish ahead of time. Bread the eggplants and place them on a plate. Cover with cling film and place them in the fridge. You can leave them there for 2-3 days, then fry them as the recipe suggest.
  • Do you want a lighter version? Spray a ove tray with olive oil, place the breaded eggplants and then add on top a little bit of oil. Cook at 200°C/390F until brown and crispy.
  • Make it a main dish by serving with a salad on the side.
  • If you want a vegetarian version, omit the prosciutto cotto.

Bitter eggplant

Eggplants can be bitter sometimes and there are some reasons for it. One of them is because maybe they’re too old. I’ve found bitter eggplants only when they’re not in season so here’s what we do to get rid of that unpleasant flavour:

Cut eggplants as the recipe calls. In a large bowl, place a colander and make a layer with the eggplant slices.

Sprinkle with a good amount of salt, then make another eggplant layer and again- sprinkle with salt. Repeat until all eggplant is placed into the colander.

Place a small bowl on top of the eggplant and fill it with water; the weight will press down the eggplant and help to release the brine. Let it rest for at least 1 hour.

Rinse the eggplant with cold water, then pat dry them with a clean kitchen towel and proceed with the recipe.

Breaded eggplant recipe

Slice the eggplants into 1/2cm (0,20″). Follow our recommendations to get rid of eggplant bitterness or just proceed with the recipe.

sliced eggplants

Heat up a grill pan over high heat. Grill the eggplants on both sides for about 2-3 minutes; don’t over cook. Let them cool to room temperature.

grilled eggplants

Prepare a bowl with an egg wash by beating eggs with salt and pepper and the milk. Then prepare two more bowls, one with flour and one more with bread crumbs.

Take a slice of eggplant. Place on top some prosciutto then a slice of mozzarella, and again a small slice of prosciutto. Cover with another slice of eggplant to make a sandwich.

eggplant - making sandwiches

Now, take the sandwich and dredge in flour trying to coat throughly. Gentyl tap off excess of flour.

coating eggplants

Next, dip into the egg mixture. Use a fork or tongs to do this.

Finally, coat the sandwich with bread crumbs pressing gently with your fingers to help the crumbs stick well.

egg mixture

Repeat the whole process of flour, egg and crumbs. This will help those breaded eggplants to hold better the stuffing.

breaded eggplant

Transfer coated eggplant to a plate and allow the coating to set for at least 30 minutes.

In a frying pan heat up a generous amount of oil. Working in batches, fry eggplant sandwiches until brown and crispy.

frying breaded eggplant

Place the fried eggplant onto a lined pepper plate tp absorb excess of oil. Let them sit for 5 minutes then serve when they’re still warm.

Breaded eggplant (melanzane in carrozza)

Those breaded eggplant are a wonderful appetizer to any day meal. A crunchy sandwich made with two slices of eggplant that are so crispy on the outside and stuffed with melty mozzarella and prosciutto cotto (ham). It truly is as scrumptious as it sounds.
PREP 30 minutes
COOK 30 minutes
resting times 35 minutes
TOTAL 1 hour 35 minutes
5 from 2 votes
Print Pin Rate
Servings: 4
Author: Maricruz

Ingredients 

  • 2 large eggplants
  • 200 gr ham (tiny sliced)
  • 300 gr mozzarella di buffala (or any kind of mozzarella)
  • 3 large eggs
  • All purpose flour
  • Italian bread crumbs
  • Oil for frying (canola, sunflower, peanut)
  • salt and pepper

Instructions

  • Slice the eggplants into 1/2cm (0,20″). Follow our recommendations to get rid of eggplant bitterness or just proceed with the recipe.
  • Heat up a grill pan over high heat. Grill the eggplants on both sides for about 2-3 minutes; don’t over cook. Let them cool to room temperature.
  • In a medium bowl whisk eggs with salt and pepper. Then prepare two more bowls, one with flour and one more with bread crumbs.
  • Take a slice of eggplant. Place on top some prosciutto then a slice of mozzarella, and again a small slice of prosciutto. Cover with another slice of eggplant to make a sandwich.
  • Now, take the sandwich and dredge in flour trying to coat throughly. Gentyl tap off excess of flour.
  • Next, dip into the egg mixture. Use a fork or tongs to do this.
  • Finally, coat the sandwich with bread crumbs pressing gently with your fingers to help the crumbs stick well.
  • Repeat the whole process of flour, egg and crumbs. This will help those breaded eggplants to hold better the stuffing.
  • Transfer coated eggplant to a plate and allow the coating to set for at least 30 minutes.
  • In a frying pan heat up a generous amount of oil. Working in batches, fry eggplant sandwiches until brown and crispy.
  • Place the fried eggplant onto a lined pepper plate tp absorb excess of oil. Let them sit for 5 minutes then serve when they’re still warm.
Nutrition
Serving: 1grams
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