Stuffed eggplant cutlets Sicilian: with stringy cheese and mortadella. This quick recipe with eggplant is literally a pillar of my family's gastronomic tradition. Eggplants are stuffed with raw, so they need to be cut thin. Inside scamorza or provola (not mozzarella because it releases too much water) and mortadella. Then, the classic breading with beaten eggs, flour and breadcrumbs. I am of an extraordinary goodness. Look in VIDEO RECIPE STEP BY STEP how the cheese spins, I wish you could smell the scent. The chef of the video recipe is not me but an exceptional cook: My mom. While in this SHORT VIDEO you can see a more recent version of the recipe of eggplant cutlets stuffed siciliana, shot by me in the house by the sea.
Fundamental quality ingredients: a provola of the Nebrodi and the mortadella Bologna Igp. As for eggplants, I use a local Sicilian variety of messina violet eggplant. But you can choose the eggplants you prefer, as long as we do not have seeds and that they are not too large. Otherwise the stuffed eggplant cutlets will be too large and will be difficult to handle.
Obviously, Since we are in season, you must definitely try some of my RECIPES WITH EGGPLANT Favorite. Starting from the most traditional Sicilian recipes: the CAPONATA, the SICILIAN PARMIGIANA, the MEATBALLS, the timbale. And still PASTA WITH STANDARD or with EGGPLANTS IN WHITE. In short, you will have understood that there are several.
Not going to lie to you, the dish is not light nor dietary supplement: but once a year, in summer, When the Eggplant is sweeter, prepare it religiously and let's race to those who eat more. I had to share this piece of my Sicily with you. And now I wish you good day!
2 violet or striated eggplants
400 grams of smoked cheese
250 grams of mortadella Bologna Pgi thinly
fine salt, to taste
double zero flour, to taste
breadcrumbs, to taste
peanut oil for frying, to taste
First look at the VIDEO RECIPE step by step. Wash the eggplants and remove the ends. Make them into thick slices about half a centimetre. Cut the smoked cheese in slices, always about half a centimetre thick, so they are slightly smaller than the diameter of the Eggplant slices.
Put a slice of cheese on them and eggplant, lay the mortadella on top of it and close with another slice of eggplant.
Once prepared cutlets stuffed, dip them first in flour, then in the beaten eggs and lightly salted (with care, so that the edges are thoroughly wet with egg) and finally in breadcrumbs, pressing down firmly, especially on the edges so as to seal the cutlets.
Leave to rest for 15 minutes, then possibly review it in the breadcrumbs (if they seem a little moistened) and FRY in peanut oil until they are golden brown and crispy. Let cool for 5 minutes and serve.
If the served as an appetizer or finger food are perfect, because you eat with your hands, If you serve as a main dish, accompany them with a nice tomato salad.
MATCHING: With sicilian eggplant cutlets a great choice could be a rosé from Gaglioppo grapes, an autochthonous vine of Calabria. We chose the rCirò Doc rosato, produced by Winery "Caparra and Sicilians ", a wine with delicate aromas of flowers and red fruits, with good acidity, that dampens the oiliness of the frying and the fatness of the cheese. Serve cool. Also excellent as an aperitif wine.