Melanzane in Carrozza

Directions

1. 1
   Layer the eggplant slices in a colander, sprinkling each layer with the salt.
2. 2
   Set aside to drain for at least 1 hour.
3. 3
   Pat the eggplant dry with paper towels.
4. 4
   Preheat the oven to 375F (190C).
5. 5
   Using 1/4 cup of the olive oil, brush both sides of each eggplant slice.
6. 6
   Arrange the slices in a single layer on 2 large baking sheets.
7. 7
   Bake for 15 to 20 minutes, turning once, until the eggplant is tender when pierced with a fork but still holds its shape.
8. 8
   Remove from the oven; season with eggplant with the pepper.
9. 9
   Cover half the eggplant with mozzarella.
10. 10
    Finely chop the anchovies and basil together; sprinkle over the cheese.
11. 11
    Cover with the remaining eggplant slices to form sandwiches.
12. 12
    In a medium bowl, beat the eggs with 2 teaspoons of water and 2 tea- spoons of the olive oil.
13. 13
    Coat the eggplant sandwiches with the flour, dusting off any excess.
14. 14
    Dip into the beaten egg, then coat the sand- wiches thoroughly with the bread crumbs, pressing gently to adhere.
15. 15
    In a large heavy skillet, heat the remaining oil over moderately high heat to 375F (190C) F or until a small bread cube browns in about 1 minute.
16. 16
    Fry the eggplant sandwiches in small batches until golden, 1 to 2 minutes per side.
17. 17
    Remove with a slotted spoon and drain on paper towels.
18. 18
    Arrange the sandwiches on a platter or plates and serve on their own or with Marinara Sauce, garnished with sprigs of fresh basil.