recipes
Mozzarella in carrozza with egg plant, cherry tomato salad
Serves: 4
2017-11-02
Ingredients
- 8 slices sandwich bread
- 1 jar bruschetta aubergine topping (Deroni)
- 2 fresh mozzarella, sliced (Benna)
- Fresh basil leaves
- Anchovy fillets
- Flour for dusting
- 3 beaten eggs
- 100g grated parmesan cheese
- Chopped parsley
- Thyme
- Zest of a lemon
- Fresh seasoning
- Butter for frying
- 100g red and yellow cherry tomatoes
- 1 red onion, peeled and finely sliced
- 1 tsp balsamic vinegar
- 2 tbsp extra virgin olive oil (Borges)
- 1 tbsp toasted pine nuts
- Rocket leaves
Method
Cut out for discs out of the sandwich bread, spread with the eggplant sauce. Divide the mozzarella slices between 2 slices of bread, together with the anchovies and basil. Season the eggs with lemon zest, grated parmesan, salt, pepper, thyme and parsley. Sandwich the bread tightly, pass through the flour; dip in egg and shallow fry in hot melted butter on both sides until golden and crisp. Mix together the remaining ingredients to make the cherry tomato salad, season with the salt and pepper.
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