Breaded Eggplant, stuffed with cheese, in my case provola dei Nebrodi, e mortadella Bologna Pgi. A recipe that is literally a pillar of my family's gastronomic tradition. This is an unparalleled goodies: two slices of Eggplant enclose a heart of cheese and mortadella, all breaded and fried. 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 use a local variety of Aubergine violetta stretched, which is called silk variety. I had to share this piece of my Sicily with you. Within the recipe also found video step by step recipe, filmed with a Cook of exception as the protagonist, My mom, in our House at the beach.
CUTLETS AUBERGINE STUFFED (Sicilian recipe)Print This
- 2 aubergines violette ovals (scorch)
- 400 grams of smoked cheese
- 250 grams of mortadella Bologna Pgi thinly
- salt to taste
- enough flour
- stale breadcrumbs as required
- 2 eggs
- peanut oil for frying as required
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, put on buns and replace it 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 you look a little’ Moisten) 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.
THE PAIRING: With the Sicilian Eggplant cutlets a good choice might be a Cirò bianco Doc of Calabria, produced from wine cellars Cirò and Melissa: a wine with aromas of white flowers and tropical fruit, dry and delicate taste.