Mozzarella in Carrozza

by Rachael Ray Show Staff 3:00 AM, November 5, 2012

Aired November 5, 2012

Serves 4
16 1/4-inch-thick slices eggplant or green tomatoes
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
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
Olive oil, for shallow frying

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.