Busters Recipes

Eggplant in a Carriage
Italian Cuisine
To serve 6 you will need:
2 1/4 pounds eggplant
2/3 pound fresh mozzarella ( made from cow's milk)
Basil leaves
Olive oil for frying
Salt
3 eggs, lightly beaten
Flour for dredging.
Cut the eggplant lengthwise into 1/4-inch slices. Salt them, let them
sit in a colander for an hour, then rinse them, dry them, and fry them
in hot oil, a few slices at a time. Don't let them brown too much before
you drain them.
Cut the mozzarella into quarter-inch slices and make sandwiches, using 2
slices of eggplant, a basil leaf, and one of mozzarella (trim off any
mozzarella that sticks out). Dredge the sandwiches in flour, dip them in
the beaten egg, and fry them until golden, 2 or 3 at a time.