Prep Time: 1 hours, 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 1/4 pounds eggplant
- 2/3 pound fresh mozzarella (ideally buffalo milk, though cow will do)
- Basil leaves
- Olive oil for frying
- Salt
- 3 eggs, lightly beaten
- Flour for dredging
Preparation:
Cut the eggplant lengthwise into 1/4-inch slices. Salt them, let them sit in a colander for an hour, then rinse them, dry them, and fry them in hot oil, a few slices at a time. Don’t let them brown too much before you drain them.Cut the mozzarella into quarter-inch slices and make sandwiches, using 2 slices of eggplant, a basil leaf, and one of mozzarella (trim off any mozzarella that sticks out). Dredge the sandwiches in flour, dip them in the beaten egg, and fry them until golden, 2 or 3 at a time.
The wine? White, and I'd think about a Greco di Tufo.
Yield: 6 servings melanzane in carrozza, or Neapolitan fried eggplant and mozzarella.
