Your Life A to Z Recipe: Tuesday, June 24th, 2014: Sicilian Eggplant Cakes and Mozzarella in Carozza Paccheri a la Contadina

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Sicilian Eggplant Cakes                    
 lg. eggplant, roughly peeled, small-med dice    2each (about 1# each)                
Extra Virgin Olive Oil    1/2 cup                
fresh breadcrumbs    2cups                
grated pecorino    1/2 cup                
fresh parsley, chopped    2 Tbsp                 
fresh mint, chopped    2 Tbsp                 
garlic cloves, minced    2 each                 
pine nuts, toasted    1/4 cup                
currants    1/4 cup                 
eggs, beaten    3 each                
salt and pepper    to taste                
dry breadcrumbs, finely grated    1 cup                
Extra Virgin Olive Oil    for frying                
grated pecorino    1/2 cup                
tomato sauce    2 cups                
fresh basil, chiffonade    1/4 cup                
                    
Procedure:               
Preheat oven to 375                    
Toss eggplant in oil, season with salt and pepper, and roast in oven on sheet pan until golden and tender.        
Cool eggplant                     
In a mixing bowl, combine the eggplant, fresh breadcrumbs, pecorino, parsley, mint, garlic, pinenuts, and currants.    
Add eggs and mix thoroughly                    
Form into 1/3 cup sized cakes,  and coat in dry breadcrumbs                    
Heat a pan over medium-high heat and add enough olive oil to generously coat the bottom of the pan            
Fry cakes on each side in olive oil until golden brown.                      
Remove from pan and drain on paper towels                    
Keep warm in 200 degree oven until all cakes are ready                     
                    
Mozzarella in Carozza    serves 4           
 

sliced bread, about 1/2" thick    8 each                
mozzarella bi bufala, drained and sliced    12 oz                
eggs    4 each                
egg yolks    2 each                
milk    1 cup                
chile flakes (optional)    1 tsp                
anchovies in oil (optional)    4 each                
salt and pepper    to taste                
extra virgin olive  oil    1/4 cup                
                      
Procedure:          
lay four pieces of bread on a work surface                    
top each slice with 3 oz of drained buffalo mozzarella                    
top each with an anchovy filet (if using)                    
top each with another slice of bread                    
                    
in a bowl, whisk the eggs and yolks together                    
add milk, chile flakes (if using), and salt and pepper to taste and whisk to combine                    
                    
dip each sandwich into egg batter to coat both sides                    
                    
heat a non-stick pan over medium-high heat                    
add olive oil to coat the bottom of the pan                    
add sandwiched to pan and cook until golden brown, about 2 minutes (work in batches to avoid overcrowding)                    
turn over and cook on other side, adding more oil if needed                    
                    
serve immediately