Melanzane in carrozza (berinjela empanada)

Ingredientes

• 2 large eggplants (about 1 pound each)
• 7 oz ham (thin sliced and cut into small pieces)
• 10.5 oz mozzarella (sliced)
• 3 large eggs
• 1/4 cup milk
• All purpose flour (as needed)
• Italian bread crumbs (as needed)
• Oil for frying (canola or sunflower)
• salt and pepper

Modo de preparo

1. 1

   Slice the eggplants into 0,20-inch (½ cm). Read notes.

2. 2

   Heat up a grill pan over high heat and grill the eggplant slices on both sides until slightly soft and charred. Place in a plate and allow to cool down.

3. 3

   In a medium bowl whisk eggs with a pinch of salt and pepper. Then prepare two more bowls, one with flour and one more with bread crumbs.

4. 4

   Make a sandwich with 2 slices of grilled eggplants stuffing with ham > mozzarella > ham again.

5. 5

   Take the eggplant sandwich and dredge in flour coating well on all sides. Gently tap off excess of flour.

6. 6

   Next, using a fork or tongs, dip the sandwich into the egg mixture.

7. 7

   Coat the sandwich with bread crumbs pressing gently with your fingers to help the crumbs stick well.

8. 8

   Repeat the steps of flour, egg and crumbs, making a double bread coat.

9. 9

   Transfer breaded eggplant sandwiches to a plate and let them sit for at least 30 minutes. Read notes.

10. 10

    In a frying pan heat up a generous amount of oil.

11. 11

    Working in batches, fry eggplant sandwiches until brown and crispy.

12. 12

    Place the fried eggplant sandwiches on a rack and let them sit for 5 minutes before serving.