If buffalo mozzarella is not available use cow’s milk mozzarella instead. Ordinary dried bread-crumbs can be used instead of Japanese.
Cut the aubergines in
Dry thoroughly, then grill the slices on a ridged griddle. Leave to cool.
Place slices of mozzarella between 2 slices of aubergine to make a sandwich, sprinkle oregano on top of the cheese and two slivers of dried tomato. Dip the aubergine sandwiches in flour, then in seasoned egg and finally in Japanese breadcrumbs.
Deep-fry the aubergines in light olive oil. Serve with pizzaiola sauce.
© 1993 Ann and Franco Taruschio. All rights reserved.