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- Breaded Eggplant Surprise
- (Melanzane Impanate a Sorpresa)
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- Ingredients:
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- 1 lb and 5 oz (600 grams) round eggplants, cut into 1/4 inch (5 mm) thick slices
3 and 1/2 oz (100 grams) prosciutto, diced
4 and 1/2 oz (120 grams) smoked scamorza, provolone or other stretched curd cheese, diced
1 fresh flat-leaf parsley sprig, chopped
2 tablespoons Parmigiano cheese, freshly grated
Extra virgin olive oil, for brushing and frying
2 eggs
3 oz (80 grams) breadcrumbs
Salt and pepper
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- Directions:
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- Place the eggplant slices in a colander, sprinkle with salt and leave to drain for about 30 minutes.
Meanwhile, mix together the prosciutto, scamorza or provolone, parsley and Parmigiano cheese in a bowl and season with salt and pepper.
Preheat the grill to high.
Rinse the eggplants, pat dry carefully and brush with a little olive oil.
Grill until golden brown on both sides.
Sandwich the slices together in pairs filled with the prosciutto and cheese mixture.
Beat the eggs with a pinch of salt in a shallow dish and spread out the breadcrumbs in another shallow dish.
Heat the olive oil in a large frying pan.
Dip each eggplant sandwich first in the beaten eggs, then in the breadcrumbs.
Fry in the hot olive oil until evenly browned all over.
Remove with a fish slice and drain on kitchen paper.
Arrange on a warm serving dish. Serves 4.
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- That's it!
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