Aubergines in Carrozza

Melanzane in Carrozza

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

If buffalo mozzarella is not available use cow’s milk mozzarella instead. Ordinary dried bread-crumbs can be used instead of Japanese.


  • 2 fat round purple aubergines weighing about 400 g/14 oz
  • 175 g/6 oz buffalo mozzarella cheese
  • dried oregano
  • 4 sun-dried tomatoes preserved in olive oil, about 60 g/2 oz
  • flour
  • 2 eggs, beaten
  • Japanese breadcrumbs
  • salt and freshly ground black pepper
  • olive oil
  • pizzaiola sauce


    Cut the aubergines in ¾ cm/¼ in slices, sprinkle with salt and leave them to drain in a colander for 1 hour.

    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.