Mozzarella in Carrozza

Eggplant slices form the carrozza (carriage) for slices of mozzarella. Cover with a delicious herbed breadcrumb and cheese mixture, then fry and serve with tomato sauce.


  • 16 1/4-inch-thick slices eggplant or green tomatoes
  • Salt
  • 2 tablespoons butter
  • 1 large clove garlic, crushed
  • 1/2 small onion
  • 1 can San Marzano tomatoes (28-32 ounces)
  • 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 the 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 the garlic and stir for 1 minute. Add the onion and tomatoes, crushing up the tomatoes a bit, then stir in the basil and a little salt. Simmer for 20 minutes, then remove the onion.

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

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

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