• 16 1/4-inch-thick slices eggplant or green tomatoes
  • Salt
For the sauce:
  • For the sauce:
  • 2 tablespoons butter
  • 1 large clove garlic, crushed
  • 1/2 small onion
  • 1 28- to 32-ounce can San Marzano tomatoes
  • A handful of basil, torn
  • Salt, to taste
For the Mozzarella in Carrozza:
  • For the Mozzarella in Carrozza: 8 slices mozzarella cheese
  • Flour, for dredging
  • 3 eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/2 cup cornmeal
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 3 tablespoons flat-leaf parsley, finely chopped


Serves: 4


Salt eggplant or tomatoes and drain on paper towels or a dishtowel for 20 minutes, turning once.

For the sauce: Heat a saucepot over medium heat with the butter. When it foams, add garlic and stir 1 minute. Add onion and tomatoes, crushing up tomatoes a bit; stir in basil and a little salt. Simmer 20 minutes then remove onion.

Sandwich mozzarella slices between eggplant or tomatoes. Coat sandwiches in flour, egg then a mixture of breadcrumbs, grated cheese, cornmeal, granulated onion and garlic, and parsley.

Heat oil over medium to medium-high heat. Fry stuffed eggplant or tomato sandwiches about 3 minutes on each side until golden. Serve hot with sauce alongside.