Fried Stuffed Eggplant - {Melanzane Ripiene E Fritte}

By á-170456

Ingredients

• 2 pounds small eggplants slit lengthwise 3/4
• up length, left attached at stem end
• 2 whole eggs plus
• 2 eggs beaten
• 1/4 cup freshly-grated Parmigiano-Reggiano
• 2 garlic cloves finely chopped
• 1 tablespoon finely-chopped basil
• 1 tablespoon finely-chopped parsley
• Salt to taste
• Freshly-ground black pepper to taste
• 1 1/4 cups fresh bread crumbs made from pane di casa divided
• 3/4 pound sliced provola cheese
• 1 cup flour
• 1/2 cup extra-virgin olive oil

Details

Servings 6

Preparation

Step 1

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the eggplants in the salted water for 10 minutes. Drain and dry well with paper towels.

Using a spoon or melon baller, scoop out the eggplant flesh, leaving the skin of the 2 halves intact. Place the flesh in a large bowl. Add 2 whole eggs, the Parmigiano, garlic, basil, and parsley. Season with salt and pepper and mix well to combine. Add 1/4 cup of the bread crumbs and stir in.

Divide the mixture evenly among the eggplants, filling the shells, and then place a slice of provola in the center of each eggplant. Dredge each eggplant lightly in the flour, then the beaten egg, then the remaining bread crumbs.

In a large skillet, heat the olive oil until almost smoking. Add the eggplants and fry on both sides until cooked through, about 10 minutes. Drain on a plate lined with paper towels and serve.

This recipe yields 6 servings.