Melanzane in Carrozza

Eggplant in a Carriage

2-1/4 pounds eggplant
2/3 pound fresh mozzarella (ideally fiordilatte, made from milk)
basil leaves
olive oil for frying
salt
3 eggs, lightly beaten
flour for dredging.

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.



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