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Eggplant in a carriage – the recipe from Cuoche ma buon


Eggplant in carriage, a quick, tasty and easy to prepare appetizer or second course. Small aubergine cutlets, breaded and fried, which contain a heart of stringy cheese inside. This recipe, which recalls the famous mozzarella in carrozza, will win over everyone, young and old. The aubergines can be fried or baked: the second version is certainly lighter. If you choose to fry the aubergines and are afraid that they may separate during cooking, after breading them, place them in the fridge for about two hours, this step will make them more compact. Instead, for those who want to make the outside more crunchy, it will be enough to do the double breading, i.e. the double passage in eggs and breadcrumbs. Small and long aubergines are ideal for preparing mini version aubergines in carriage, accompanied by a tzatziki sauce for an aperitif or buffet to be served at an informal dinner with friends. Follow our recipe for aubergines in carriages to find out how to prepare them and, if you want to vary the preparation a bit, we recommend you try the fried breaded aubergines stuffed with a richer filling and tastier breading!


Scope appetizer, aperitif
  • 5 small long aubergines
  • 100 g mini smoked scamorza
  • 50 g farina 00
  • 100 g bread crumbs
  • 3 spoons Grated pecorino
  • sale q.b.
  • pepe q.b.
  • Wash the aubergines, dry them, remove the two ends and cut them into very thin round slices. Try to pair them by choosing slices of more or less the same size, and set them aside.

  • Cut the scamorza into slices approximately 3 mm thick.

  • Using a fork, beat the eggs with a pinch of salt and pepper.

  • Arrange the paired aubergine slices on a work surface. Insert the slices of scamorza between the two slices of aubergine, as if it were a sandwich, and press lightly.

  • Before frying, prepare a plate with flour where you will pass the aubergines, making the outer edges adhere well so as not to let the cheese escape during frying.

  • Dip the sandwiches in flour, then in beaten eggs and finally in breadcrumbs mixed with Pecorino. Make the breadcrumbs adhere well by lightly crushing the aubergine slices between your hands.

  • As soon as you have finished, immerse them a few at a time in a saucepan with high sides with plenty of oil. Reach the temperature of 170 – 180°C and cook both sides for 2-3 minutes until golden brown.

  • As soon as they are cooked and golden to perfection, drain them with a slotted spoon and dry them with kitchen paper to remove excess oil.

  • Once finished, add salt and serve hot on a serving plate.

Given their mini size, they can be served as finger food by presenting them in paper cups.

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