Stuffed Eggplant
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 23 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Eggplant
- salt
- 2 eggs
- freshly ground peppers
- 2 scoops Mozzarella (125 grams)
- 120 grams Boiled ham (thinly sliced)
- 100 grams breadcrumbs
- 50 grams freshly grated Parmesan
- Vegetable fat (for frying)
- Lemon wedge (for serving)
Preparation steps
1.
Remove the skins of eggplant and cut the flesh lengthwise into approximately 0.5 cm (approximately 1/4 inch) slices. Salt the eggplant, stack slices and weigh down with a heavy plate or a water-filled jar. Let stand for 1 hour.
2.
Whisk eggs with 3 tablespoons of water in a shallow bowl and season with salt. Drain eggplant, pressing to remove moisture. Cut the mozzarella into slices. Fill half of the eggplant slices with with ham and mozzarella and press another slice on each. Mix breadcrumbs with the Parmesan. Heat frying oil in a deep fryer (or a wide pot). Dip the stuffed eggplant in the eggs and carefully coat with the breadcrumbs. Fry until golden brown, 2-3 minutes and serve with lemon wedges.
