This dish is inspired by a wonderful snack we prepare during our Neapolitan cooking class, the classic mozzarella in carrozza where two slices of stale bread envelope a slice of mozzarella, some anchovies and fresh herbs – basil or oregano – to be then breaded and deep fried.
Here we made it with aubergines instead of bread and kind of “fried” in the oven to avoid the immersion in oil. We used a good quantity of olive oil to obtain the “fried food” effect, though, and the end result was amazing. Feel free to use less.
The smoked scamorza has more flavour than mozzarella and melts beautifully, but you can totally use plain mozzarella if you don’t find it. If you want it tastier, add some anchovy fillets too or vary the ingredients for the stuffing. This combination is quite delicate.
Try it and let us know if you liked it!
Here you can see the video recipe from Nicoletta’s Youtube channel :
https://www.youtube.com/shorts/4Hc9KU-Q77E
Sandwich di melanzana e scamorza
Aubergine and scamorza cheese sandwiches
1 big aubergine
½ smoked scamorza
Some half-dried tomatoes
Fresh basil leaves
Flour
3 eggs
Breadcrumbs
e.v. olive oil
Salt and pepper
Slice the aubergine not too thinly and brush each slice with a bit of olive oil.
Grill the slices in a frying pan or a grilling plate without adding any extra fat.
Let the slices cool off a bit, then match them two by two for equal sizes.
Slice the scamorza and make sandwiches of aubergine slices filled with scamorza, some tomatoes and one or two basil leaves.
Whisk the eggs with salt and pepper, then dip the sandwiches first in flour, then in beaten egg and finally in breadcrumbs. Make sure the sides are well breaded to keep the cheese from melting outside of the sandwiches.
Put them on an oven dish covered with baking parchment and then in the preheated oven at 180°C for about 15 minutes or until golden brown.
Serve immediately sprinkled with salt.
