Eggplant carriage (also called ‘eggplant pullastiello’)

Eggplant carriage (also called ‘eggplant pullastiello’)


for 6 people:

  • Eggplant 1 kg

  • dried mozzarella 250 gr

  • 3 eggs

  • flour

  • basil

  • olive oil

  • salt.


  1. 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.

  2. 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.

  3. 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.

  4. Let dry again on a sheet of absorbent paper and serve hot.