Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 8 oz. fresh mozzarella cheese, sliced
- 8 slices of white bread
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking sheet
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Sprinkle the eggplant slices with salt and let them sit for 10 minutes to release excess moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
4. Dredge each eggplant slice in the flour, then dip in the egg mixture, and coat with the breadcrumb mixture.
5. Heat the olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
6. Arrange four slices of bread on a baking sheet. Top each slice with a slice of mozzarella cheese, followed by a layer of fried eggplant. Add another slice of mozzarella cheese on top of the eggplant, then cover with the remaining slices of bread.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
8. Cut each sandwich into quarters and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 4 servings
Nutritional information:
- Calories: 540 per serving
- Fat: 28g
- Carbohydrates: 49g
- Protein: 23g
- Fiber: 5g
- Sugar: 6g
Substitutions for ingredients:
- You can use panko breadcrumbs instead of Italian-seasoned breadcrumbs.
- You can use any type of bread you prefer.
Variations:
- Add a layer of sliced tomatoes or roasted red peppers for extra flavor.
- Use different types of cheese, such as provolone or cheddar.
Tips and tricks:
- Make sure to pat the eggplant slices dry before breading to prevent them from becoming soggy.
- Use a non-stick skillet to prevent the eggplant slices from sticking to the pan.
- You can make the sandwiches ahead of time and store them in the refrigerator until ready to bake.
Storage instructions:
- Store any leftover sandwiches in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the sandwiches on a baking sheet and bake in a preheated 375°F oven for 10-12 minutes, or until heated through.
Presentation ideas:
- Serve the sandwiches on a platter with a side of marinara sauce for dipping.
Garnishes:
- Garnish with fresh basil leaves or chopped parsley.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caprese salad
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting advice:
- If the eggplant slices are not browning evenly, adjust the heat on the skillet as needed.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
Food history:
- Carrozza is a traditional Italian sandwich that originated in Naples.
Flavor profiles:
- This sandwich is savory and cheesy with a crispy exterior and tender eggplant filling.
Serving suggestions:
- Serve hot as a main dish or as an appetizer.
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Region: Italian