Melenzzana in Carrozza (stuffed eggplant)

COOKING TIME: 1 hour and 30 minutes


  • Vegetable Oil - enough to come 1 inch up the side of pan
  • 2 Eggplants large
  • 1/2 lb. Mortadella
  • 1 lb. Lightly salted Fresh Mozzarella
  • 1/4 cup Fresh Basil chopped
  • 1 Tbsp.Oregano
  • 1 can 14 oz. Isola Chopped Tomatoes
  • 1/4 cup grated parmigiano reggiano

Preparation Instructions

  1. Peel and slice eggplants into 1 inch rounds. Arrange on paper towels and liberally salt. Let stand 45 minutes.
  2. Dry slices with paper towel. Heat oil and when oil is hot slide in slices of eggplant. Fry until softened. Transfer to platter lined with paper towels to drain.
  3. Layer on each slice of eggplant with mortadella, mozzaralla and chopped basil. Roll-up each slice and place in an 8 x 8 baking dish.
  4. Cover with 1 can of chopped tomatoes, sprinkle with oregano and pepper to taste.
  5. Bake for 20 minutes @ 400 degrees.
  6. Sprinkle with grated parmigiano reggiano.

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