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Receta Fried Stuffed Eggplant (Melanzane Ripiene E Fritte)
by Global Cookbook

Fried Stuffed Eggplant (Melanzane Ripiene E Fritte)
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  Raciónes: 6

Ingredientes

  • 2 lb small eggplants slit lengthwise 3/4 up length, left attached at stem end
  • 2 whl Large eggs plus
  • 2 x Large eggs beaten
  • 1/4 c. freshly-grated Parmigiano-Reggiano
  • 2 x garlic cloves finely minced
  • 1 Tbsp. finely-minced basil
  • 1 Tbsp. finely-minced parsley Salt to taste Freshly-grnd black pepper to taste
  • 1 1/4 c. fresh bread crumbs made from pane di casa divided
  • 3/4 lb sliced provola cheese
  • 1 c. flour
  • 1/2 c. extra-virgin extra virgin olive oil

Direcciones

  1. Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the eggplants in the salted water for 10 min. Drain and dry well with paper towels.
  2. Using a spoon or possibly melon baller, scoop out the eggplant flesh, leaving the skin of the 2 halves intact. Place the flesh in a large bowl. Add in 2 whole Large eggs, the Parmigiano, garlic, basil, and parsley. Season with salt and pepper and mix well to combine. Add in 1/4 c. of the bread crumbs and stir in.
  3. Divide the mix proportionately 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.
  4. In a large skillet, heat the extra virgin olive oil till almost smoking. Add in the eggplants and fry on both sides till cooked through, about 10 min. Drain on a plate lined with paper towels and serve.
  5. This recipe yields 6 servings.