Ingredients:
2 medium aubergines
150 g of mozzarella (or a stringy cheese to taste)
50 g of cooked ham (optional)
2 eggs
100 g of breadcrumbs
50 g of flour
Salt and pepper to taste
Seed oil for frying
Fresh basil (optional)
Preparation:
Prepare the aubergines: Wash the aubergines, then cut them into slices about 1 cm thick. If you want to reduce the bitter taste, you can sprinkle them with salt and let them rest for 30 minutes, then rinse them well.
Stuff the aubergines: Place a little mozzarella (and cooked ham, if you like) on each slice of aubergine. Fold them in half to enclose the filling, forming a sort of “sandwich” with the cheese in the center.
Breading: Prepare three plates: one with the flour, one with the beaten eggs with a pinch of salt and pepper, and one with the breadcrumbs. Pass each “half eggplant” first in the flour, then in the egg and finally in the breadcrumbs, making sure everything sticks well.
Frying: Heat plenty of seed oil in a large pan over medium-high heat. When the oil is very hot, fry the stuffed eggplants until golden brown on both sides (it will take about 3-4 minutes per side). Drain them on absorbent paper to eliminate the excess oil.
Serving: Serve the stuffed and breaded eggplants hot, perhaps with a fresh basil leaf for a touch of freshness.
The result will be a delicious dish, with a stringy heart that will win you over at the first bite! Perfect as an appetizer, side dish or main course. Enjoy your meal
