Italian > Antipasti > Carrozze

Carrozza with Eggplant and Tomato Recipe

Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 large tomatoes, sliced into rounds
- 8 slices of bread
- 4 slices of mozzarella cheese
- 4 slices of provolone cheese
- 2 eggs
- 1/4 cup of milk
- 1/2 cup of all-purpose flour
- 1/2 cup of breadcrumbs
- Salt and pepper to taste
- Olive oil for frying

Special equipment needed:
- Frying pan
- Mixing bowls
- Baking sheet

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Salt the eggplant slices and let them sit for 30 minutes to remove excess moisture.

3. Rinse the eggplant slices and pat them dry.

4. Heat the frying pan with olive oil over medium-high heat.

5. Dip the eggplant slices in flour, then in the egg and milk mixture, and finally in breadcrumbs.

6. Fry the eggplant slices until golden brown on both sides.

7. Place the fried eggplant slices on a baking sheet.

8. Top each eggplant slice with a slice of tomato, a slice of mozzarella cheese, and a slice of provolone cheese.

9. Place a slice of bread on top of each eggplant stack.

10. Bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.

11. Serve hot.


Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
Frying pan: medium-high heat
Oven: 375°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 420
Fat: 20g
Carbohydrates: 42g
Protein: 20g

Substitutions for ingredients:
- You can use any type of cheese you prefer.
- You can use gluten-free breadcrumbs and flour for a gluten-free version.

Variations:
- You can add sliced ham or salami to the sandwich.
- You can add sliced bell peppers or onions to the sandwich.

Tips and tricks:
- Make sure to remove excess moisture from the eggplant slices to prevent them from becoming soggy.
- Use a non-stick frying pan to prevent the eggplant slices from sticking.
- You can use a panini press to make the sandwich instead of baking it in the oven.

Storage instructions:
- Store any leftover sandwich in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the sandwich in the oven at 375°F for 10-15 minutes, or until heated through.

Presentation ideas:
- Cut the sandwich into halves or quarters for a more elegant presentation.
- Serve the sandwich with a side salad or soup.

Garnishes:
- Garnish the sandwich with fresh basil leaves or chopped parsley.

Pairings:
- Serve the sandwich with a glass of red wine or a cold beer.

Suggested side dishes:
- Serve the sandwich with a side salad or soup.

Troubleshooting advice:
- If the eggplant slices become too soggy, try salting them again and letting them sit for a few more minutes.

Food safety advice:
- Make sure to cook the sandwich to an internal temperature of 165°F to prevent foodborne illness.

Food history:
- Carrozza is a traditional Italian sandwich made with bread, cheese, and fried eggplant.

Flavor profiles:
- This sandwich has a savory and slightly sweet flavor from the eggplant and tomato, and a creamy and cheesy flavor from the mozzarella and provolone cheese.

Serving suggestions:
- Serve the sandwich as a main course for lunch or dinner.

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Region: Italian

Taste: Savory, Tangy, Rich, Creamy, Umami