Melanzane in Carrozza
Eggplant "in a carriage," fried with mozzarella inside
Two slices of fried eggplant standing in for the bread, a slab of fiordilatte and a basil leaf sandwiched between them, dipped in egg and fried again until the whole thing holds together. The same "in carrozza" idea as the bread-and-mozzarella classic, with eggplant carrying the weight instead.
The "in carrozza" family in the Neapolitan kitchen is built on one idea: something sliced, filled with mozzarella, dipped in egg, and fried until the filling turns molten. Mozzarella in carrozza uses bread. This version uses eggplant, fried first until nearly cooked through, then paired in twos around a slice of fiordilatte and a basil leaf, floured, dipped in egg, and fried a second time until the outside sets and the mozzarella inside softens and stretches.
It works because eggplant, unlike bread, holds moisture and body under a coating rather than turning soggy — the double-fry is really the same instinct that makes a good cotoletta work, applied here to a vegetable playing the role bread usually plays. Trim any cheese that pokes out past the edges before the second dip in egg, so it seals cleanly rather than leaking into the frying oil.
The same "in carrozza" idea as the bread-and-mozzarella classic — eggplant standing in for the bread, carrying the mozzarella and basil inside a crisp, twice-fried shell.
The recipe
For six, as an antipasto or contorno.
Melanzane in carrozza — breaded, fried, molten mozzarella inside. Click to enlarge.
800 g, long and not too wideEggplant
400 gFiordilatte (mozzarella)
2Eggs
50 gFlour
A few leavesFresh basil
To tasteSalt
A full panOlive oil, for frying
1
Slice the eggplant lengthwise into pieces about 1 cm thick. Fry them in hot oil until just cooked through but not browned, then drain on paper towels.
2
Slice the fiordilatte about 1 cm thick, trimming pieces to fit within the eggplant slices. Sandwich a slice of mozzarella and a basil leaf between two pieces of eggplant, trimming any cheese that pokes out past the edge.
3
Flour these eggplant "sandwiches," then dip them in the beaten egg seasoned with a little salt, turning until well coated on both sides.
Press the edges gently as you dip so the eggplant seals around the mozzarella rather than leaving a gap.
4
Fry in plenty of hot oil, a few at a time, until deep golden on both sides and the mozzarella inside has softened. Drain well and serve immediately.
Related
Mozzarella in Carrozza
The original — bread instead of eggplant, the same idea. See
the full recipe.
Melanzane a Cotolette
The plain breaded-and-fried eggplant, no mozzarella filling. See
the full recipe.
Buon appetito.
