eggplant in a carriage melanzane in carrozza cheese

Author of this recipe: Kelsie Sporn

Eggplant in a carriage melanzane in carrozza cheese is a delicious Italian dish. This classic recipe combines tender roasted eggplant with creamy ricotta cheese, fresh herbs, and melted mozzarella cheese. Serve it as an appetizer or main course, and enjoy the perfect balance of flavors and textures! #eggplant #cheese #pasta #recipe

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Ingredients

• * Eggplant (melanzane)
• * Carriage (carrozza)
• * Cheese (mozzarella)

Steps

2. How to make Eggplant Parmesan Carriage Melanzane alla Carrozza (Eggplant Parmesan in a Carriage)
3. ==============================================================================================================
5. Ingredients
6. ------------
8. * 2 medium-sized eggplants
9. * 3 cups of all-purpose flour
10. * 1 teaspoon of salt
11. * 2 eggs, beaten
12. * 3 cups of breadcrumbs
13. * 1 teaspoon of garlic powder
14. * 1/4 cup of freshly grated Parmesan cheese
15. * 1/4 cup of chopped fresh basil leaves
16. * 2 tablespoons of olive oil
17. * 2 cloves of garlic, minced
18. * 1 jar (28 oz) of crushed tomatoes
19. * 1 teaspoon of dried oregano
20. * 1/4 teaspoon of red pepper flakes
21. * Salt and freshly ground black pepper to taste
22. * 2 cups of shredded mozzarella cheese
23. * Fresh basil leaves for garnish
25. Instructions
26. ------------
28. ### Prepare the Eggplant
30. 1. Preheat oven to 375°F (190°C).
31. 2. Rinse the eggplants and slice them into 1/4-inch-thick rounds.
32. 3. Sprinkle salt on both sides of the eggplant slices and let them sit for at least 15 minutes to release excess moisture.
33. 4. Pat the eggplant slices dry with paper towels, then remove any remaining salt from both sides.
35. ### Prepare the Breading Stations
37. 1. In a shallow dish, whisk together the flour and 1/2 teaspoon of salt.
38. 2. In another shallow dish, beat the eggs until light and frothy.
39. 3. In a third shallow dish, mix together the breadcrumbs, garlic powder, Parmesan cheese, and chopped fresh basil leaves.
41. ### Bread the Eggplant Slices
43. 1. Dip each eggplant slice in the flour mixture, shaking off any excess.
44. 2. Dip each eggplant slice in the beaten eggs, then coat both sides with the breadcrumb mixture, pressing the crumbs onto the eggplant to adhere.
45. 3. Place the breaded eggplant slices on a parchment-lined baking sheet, spacing them evenly apart.
47. ### Bake the Eggplant Slices
49. 1. In a large ovenproof skillet or Dutch oven over medium heat, heat the olive oil until shimmering.
50. 2. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
51. 3. Add the crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper to taste. Bring the mixture to a simmer.
52. 4. Nestle the eggplant slices into the tomato sauce, making sure they are fully submerged.
53. 5. Cover the skillet with aluminum foil and bake for 20 minutes.
54. 6. Remove the aluminum foil and sprinkle shredded mozzarella cheese over the top of each eggplant slice. Return the skillet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
55. 7. Garnish with fresh basil leaves before serving. Enjoy your delicious Eggplant Parmesan Carriage Melanzane alla Carrozza!

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