Melanzane In Carrozza (breaded eggplant)

Ingredients

• 2 large (about 454 g each)aubergines
• 198 gthinly sliced cooked ham, cut into small pieces
• 298 gmozzarella, sliced
• 3 largeeggs
• 60 mlmilk
• as neededplain flour
• as neededItalian breadcrumbs
• as neededcanola or sunflower oil, for frying
• to tastesalt and black pepper

Instructions

1. 1

   Slice the aubergine

   Slice the aubergines into rounds about 0.5 cm thick. See the notes for further guidance.

2. 2

   Grill the slices

   Heat a grill pan over high heat. Grill the aubergine slices on both sides until slightly softened and charred, then place them on a plate to cool.

3. 3

   Prepare the coating

   Whisk the eggs with a pinch of salt and pepper in a medium bowl. Set out two more bowls, one with flour and one with breadcrumbs.

4. 4

   Fill the sandwiches

   Make each sandwich with two grilled aubergine slices, layering ham, mozzarella and ham again between them.

5. 5

   Coat in flour

   Dredge each sandwich in flour, covering all sides well. Gently tap off the excess.

6. 6

   Dip in egg

   Using a fork or tongs, dip each sandwich into the egg mixture.

7. 7

   Add the breadcrumbs

   Cover each sandwich with breadcrumbs, pressing gently with your fingers to help them adhere.

8. 8

   Repeat the coating

   Coat each sandwich again in flour, egg and breadcrumbs to make a double layer.

9. 9

   Rest the sandwiches

   Place the breaded sandwiches on a plate and leave them to rest for at least 30 minutes. See the notes for further guidance.

10. 10

    Heat the oil

    Pour a generous amount of oil into a frying pan and heat it.

11. 11

    Fry until crisp

    Working in batches, fry the sandwiches until browned and crispy.

12. 12

    Drain and serve

    Transfer the fried sandwiches to a rack and leave them for 5 minutes before serving.

What is melanzane in carrozza?

Melanzane in carrozza means aubergine prepared in the style of a little sandwich. It draws on the Italian carrozza tradition of enclosing a filling between slices, coating it and frying it.

This version uses grilled aubergine in place of bread, with mozzarella and cooked ham tucked inside. Grilling softens the slices before frying, while the double crumb coating gives the outside a crisp shell.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 25g protein, 25g carbs, 20g fat.

The aubergine and breadcrumbs contribute most of the carbohydrates, while the frying oil and mozzarella provide much of the fat; the ham, mozzarella and eggs supply protein. Serve a sandwich with a generous salad or other vegetables to balance the plate.

Choosing the aubergines

Even slices: Cut the aubergine into rounds about 0.5 cm thick so pairs fit together and cook at a similar rate.

Grill first: Cook the slices until just softened and marked, then let them cool before filling. This makes them easier to handle and helps prevent the sandwiches from becoming watery.

Building the filling

Ham and mozzarella: Keep the filling pieces modest in size and within the edges of the aubergine. Layering ham on either side of the mozzarella helps hold the filling in place.

Pairing slices: Choose two slices of similar size for each sandwich. A close fit makes the parcels easier to coat and turn in the pan.

Getting the coating to stick

Three-stage coating: Flour gives the egg something to cling to, and the egg binds the breadcrumbs. Shake off excess flour before dipping so the coating stays even.

Double layer: Repeat the flour, egg and breadcrumb stages, pressing the crumbs on gently. A careful, complete coating helps seal the filling during frying.

Resting and frying

Rest time: Leave the breaded sandwiches for at least 30 minutes before frying, as directed. This gives the coating time to settle onto the aubergine.

Batch cooking: Fry in batches rather than crowding the pan. The sandwiches are ready when the crust is browned and crisp; drain them on a rack and wait 5 minutes before serving.

Serving ideas

Serve the sandwiches warm, while the mozzarella is soft and the coating is crisp. A simple green salad or lightly dressed tomatoes make a fresh contrast to the fried coating.

They also work as a starter or a shared appetiser. If serving them as part of a larger meal, cut them in half just before bringing them to the table.

Recipe notes & tips

• Let the grilled aubergine cool before assembling the sandwiches.
• Use similar-sized aubergine slices so each sandwich closes neatly.
• Keep the flour, egg and breadcrumb bowls close together to make coating easier.
• Press the breadcrumbs on lightly rather than squeezing the filling.
• Fry in batches and leave space around each sandwich in the pan.
• Rest the fried sandwiches on a rack so their undersides stay crisp.

Variations

• Fresh herbs: Add a little chopped basil between the ham and mozzarella.
• Tomato: Add a thin slice of tomato, keeping it centred so the sandwich seals.
• Cheese swap: Use provolone in place of some of the mozzarella.
• Spicy coating: Mix a pinch of chilli flakes into the breadcrumbs.
• Meat-free: Leave out the ham and add a little extra mozzarella.

Common mistakes to avoid

• Uneven slices: Cut the aubergine to a consistent 0.5 cm thickness so it grills evenly.
• Filling at the edges: Keep the ham and mozzarella inside the aubergine rounds to help the coating seal.
• Loose flour: Tap away excess flour before dipping the sandwich in egg.
• Patchy crumbs: Press breadcrumbs gently over every side, then repeat the full coating sequence.
• Crowded frying pan: Cook in batches so the sandwiches can brown rather than crowding one another.
• Skipping the rest: Leave the coated sandwiches for at least 30 minutes before frying.

How to store

Refrigerate leftovers in an airtight container and use within 2–3 days. Reheat in an oven until hot and crisp; microwaving can soften the coating.

Frequently asked questions