- 6
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
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.
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