*  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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