Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Avellino
Print
Eggplant, Mermaid Style (Melanzane Alle Sirenuse)
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
6 servings
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
6 servings

Ingredients

  • 2 medium eggplants, about 1 1/2 pounds, cut into 1/2-inch thick medallions
  • 1 pound fresh mozzarella di bufula, cut into 1/2-inch thick slices
  • 1 cup flour
  • 3 eggs, beaten
  • 2 cups extra-virgin olive oil, for frying
  • 12 leaves basil
  • 2 cups fresh tomatoes, chopped into 1/4-inch dice, with juices
  • Salt and pepper
  • 1/4 cup Parmigiano-Reggiano, grated

Directions

Preheat the oven to 450 F.

Place eggplant slices on a sheet tray and bake for 15 minutes, until light golden brown.

Form sandwiches out of the eggplant slices and cheese, placing one slice of cheese between two eggplant slices. Dredge each sandwich in the flour and dip in the egg. Heat the olive oil in a large skillet until almost smoking, and fry the sandwiches until golden brown. Remove to a plate lined with paper towels.

Arrange sandwiches in a ceramic pie pan and distribute the basil leaves evenly over the sandwiches. Season the tomatoes with salt and pepper to taste, and spoon them over the sandwiches. Sprinkle each sandwich with Parmigiano-Reggiano and bake for 17 to 20 minutes. Serve warm.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Eggplant Steaks

Recipe courtesy of Alton Brown

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Chicago-Style Deep Dish Pizza

Recipe courtesy of Santos Loo

Eggplant and Pasta Incaciata

Recipe courtesy of Debi Mazar and Gabriele Corcos

Mom's Stuffed Eggplant

Recipe courtesy of Michael Chiarello

German-Style Kohlrabi

Recipe courtesy of Tamara Reynolds

Cuban-Style Black Beans

Recipe courtesy of Tiffani Thiessen

Mexican Style Slaw

Recipe courtesy of Marcela Valladolid

Trending Videos

So Much Pretty Food Here