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eggplants eggs freshly grated Parmigiano-Reggiano garlic basil parsley salt bread crumbs provola cheese flour extra-virgin olive oil
Viewed: 28 - Published at: 6 years agoIngredients
- 2 pounds small eggplants, slit lengthwise 3/4 up their length and left attached at the stem end
- 2 eggs, whole, plus 2 eggs, beaten
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped basil
- 1 tablespoon finely chopped parsley
- Salt and pepper, to taste
- 1/4 cup, plus 1 cup fresh bread crumbs, made from pane di casa
- 3/4 pound sliced provola cheese
- 1 cup flour
- 1/2 cup extra-virgin olive oil
Method
- Bring 6 quarts of water to a boil and add 2 tablespoons salt.
- Cook the eggplants in the salted water for 10 minutes.
- Drain and dry well with paper towels.
- Using a spoon or melon baller, scoop out the eggplant flesh, leaving the skin of the 2 halves intact.
- Place the flesh in a large bowl.
- Add 2 whole eggs, the Parmigiano, garlic, basil, and parsley.
- Season with salt and pepper and mix well to combine.
- Add 1/4 cup bread crumbs and stir in.
- Divide the mixture evenly 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.
- In a large skillet, heat the olive oil until almost smoking.
- Add the eggplants and fry on both sides until cooked through, about 10 minutes.
- Drain on a plate lined with paper towels and serve.
