Agnese's Secret Recipe : Melanzane in Carrozza
What You Need
How To Do
Leave the skin on the eggplant. Slice the eggplant cross wise into 1/4 inch rounds.Salt the slices of the eggplant with the kosher salt and place in a colander. Once all the eggplant is cut and salted and placed in the colander, place a plate over the top and cover with a heavy weight, like a cast iron pan. Allow the eggplant to drain that way over a dish for an hour.Remove the eggplant from the colander and wipe each side dry with a paper towel and place the eggplant on a plate, matching up similar sizes to make the sandwiches.