Eggplant carriage (also called ‘eggplant pullastiello’)
Eggplant carriage (also called ‘eggplant pullastiello’)
![](http://everybodylovesitalian.com/wp-content/uploads/2021/04/1082_1077_Melanzane_in_carrozza.jpg)
Ingredients
for 6 people:
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Eggplant 1 kg
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dried mozzarella 250 gr
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3 eggs
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flour
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basil
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olive oil
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salt.
PREPARATION
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Wash the eggplant and cut into slices not too thin, lengthwise, then put them in a bowl covered with a layer of salt and leave about 2 hours so as to lose the vegetation water rather bitter; after this time, rinse, squeeze gently, pat dry and fry in olive oil then drain them and let them dry on a paper towel.
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Cut the mozzarella into slices about 0.5 cm and put on half eggplant slices; Lie down a basil leaf and cover with the remaining eggplant slices.
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Beat the eggs in a bowl with a pinch of salt, pass the eggplant sandwiches in flour and then in beaten egg then fry in hot oil on both sides until golden will be.
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Let dry again on a sheet of absorbent paper and serve hot.
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