Mozzarella aubergines (Melanzane in carrozza)

Mozzarella aubergines (Melanzane in carrozza)


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About this recipe: This is an original Italian recipe from my friend Antonella, who lives in Naples. Tastes best, if you use coarsely ground breadcrumbs.


Serves: 6 

  • 1kg aubergines
  • olive oil, to taste
  • 300g mozzarella cheese
  • 3 eggs, lightly beaten
  • coarsely ground breadcrumbs

Prep:15min  ›  Cook:25min  ›  Extra time:1hr resting  ›  Ready in:1hr40min 

  1. Slice aubergine to a thickness of 5mm and sprinkle with salt. Set aside for 1 hour. Rinse and pat dry with kitchen paper.
  2. Preheat oven to 230 C / Gas 8.
  3. Brush aubergine slices with olive oil and arrange in a single layer on a baking tray.
  4. Bake for 8 to 10 minutes. Flip and bake for another 8 to 10 minutes. Remove from the oven and set aside.
  5. Cut mozzarella into 5mm thick slices. Make little sandwiches consisting of 1 slice of mozzarella inside 2 aubergine slices.
  6. Dip aubergine sandwiches into egg and coat in breadcrumbs. Heat a generous dash of oil in a large frying pan and brown breaded aubergines until cheese is melted.

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