Melanzane In Carrozza (breaded eggplant)

Those breaded eggplant are a wonderful appetizer to everyday meals. A crunchy sandwich made with two slices of eggplant, crispy on the outside and stuffed with melty mozzarella and prosciutto cotto (ham).

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Slice the eggplants into 0,20-inch (½ cm). Read notes.
2. 2Heat 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. 3In 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. 4Make a sandwich with 2 slices of grilled eggplants stuffing with ham > mozzarella > ham again.
5. 5Take the eggplant sandwich and dredge in flour coating well on all sides. Gently tap off excess of flour.
6. 6Next, using a fork or tongs, dip the sandwich into the egg mixture.
7. 7Coat the sandwich with bread crumbs pressing gently with your fingers to help the crumbs stick well.
8. 8Repeat the steps of flour, egg and crumbs, making a double bread coat.
9. 9Transfer breaded eggplant sandwiches to a plate and let them sit for at least 30 minutes. Read notes.
10. 10In a frying pan heat up a generous amount of oil.
11. 11Working in batches, fry eggplant sandwiches until brown and crispy.
12. 12Place the fried eggplant sandwiches on a rack and let them sit for 5 minutes before serving.