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Breaded stuffed eggplant

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)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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

PROCEEDINGS

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.

Breaded stuffed eggplant

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8 comments

Roberta August 20, 2014 at 14:18

Hi Ada, I wanted to know if you leave the Eggplant slices to drain before using them? Thanks

Reply
Sicilians creative in the kitchen August 20, 2014 at 16:56

Hello Robert. I usually bleed for half an hour with a little’ to rise above. but in this recipe you can make also forbear. and’ clear that it is better to let her drip in the case that the Eggplant is bitter. See you soon

Reply
Elena September 25, 2013 at 15:03

Oh my Gosh, I love eggplants, I love Mortadella, I love smoked cheese: this recipe it’s just perfect for me!

Reply
Sicilians creative in the kitchen September 25, 2013 at 18:39

Thanks, Thanks!!! And welcome to my blog! ADA

Reply
Barbara September 21, 2013 at 21:34

They are really tasty and I prefer to eat them with your hands.
Good Sunday

Reply
Sicilians creative in the kitchen September 22, 2013 at 01:19

I eat them with my hands 🙂

Reply
Enrica September 20, 2013 at 09:21

These I never try must be a bomb of goodness, sign the recipe thanks!
Good w. and.
Enrica

Reply
Sicilians creative in the kitchen September 20, 2013 at 14:47

Hi Enrica! Yes, I love them. I must say I'm a ' bomb’ in every sense 🙂 Ada

Reply

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