STUFFED EGGPLANT CUTLETS WITH HAM & PROVOLONE CHEESE

Today I show you a tasty and appetizing recipe prepared with eggplant.

I prepare you eggplant cutlet or eggplant cordon bleu.

So by cutlet I can get my little son to eat eggplant too.

The preparation is quite simple.

Just slice the eggplant ,stuff it, then dip it in batter and fry it.

Stuffed Eggplant Cutlets with Ham & Provolone Cheese is a mouthwatering Italian dish that combines the smoky, tender flavor of eggplant with savory ham and melty provolone cheese. Breaded and fried or baked to golden perfection, these stuffed cutlets are perfect as an appetizer, side dish, or main course.

This recipe is a delicious way to elevate eggplant into a gourmet experience. Whether you’re cooking for a family dinner or entertaining guests, this dish is guaranteed to impress.

Why You’ll Love Stuffed Eggplant Cutlets

This dish is the perfect blend of textures and flavors. The crispy breadcrumb coating encases tender eggplant, while the ham and provolone provide a savory and creamy filling. It’s versatile enough to serve on its own, alongside pasta, or paired with a crisp salad. Plus, it’s easy to prepare and customizable to suit your taste.

Tips for Perfect Stuffed Eggplant Cutlets

1. Salt the eggplant: This step ensures the eggplant is tender and not bitter.
2. Don’t skip the breading: The breadcrumb coating adds a satisfying crunch and helps seal in the filling.
3. Use a light hand when frying: Avoid overcrowding the pan to maintain an even, golden crust.

Stuffed Eggplant Cutlets with Ham & Provolone Cheese Recipe

SERVINGS:6

INGREDIENTS:

• 1 large eggplant
• 6 slices of cooked ham
• 6 slices of provolone cheese
• 2 medium eggs
• 1/2 cup of grated Parmigiano Reggiano cheese
• 2 cups of breadcrumbs
• extra virgin olive oil to taste
• salt to taste

METHOD

Wash the eggplant, trim it and cut it into 12 regular slices (not too thin).

In one bowl beat the eggs with salt, in another mix the breadcrumbs with the Parmesan cheese.

Take two equal slices of eggplant and, lay on the first one a slice of provolone, prosciutto cotto and cover with the other slice of eggplant.

Dip first in ‘egg, then in breadcrumbs, crush well with your hands to adhere everything on the cutlet and place in a baking dish covered with wet, wrung-out baking paper and greased with oil.

Continue this way for the remaining cutlets.

Add a drizzle of oil over all the cutlets and bake in a preheated 350 F oven for 10 minutes.

After the 10 minutes are up, turn the cutlets over to encourage cooking on both sides and leave them in the oven another 10 minutes.

When golden brown, take them out of the oven and serve warm.

Variations of Stuffed Eggplant Cutlets

1. Vegetarian Option: Replace the ham with sautéed spinach or roasted red peppers.
2. Cheesy Upgrade: Use a mix of provolone and mozzarella for an extra gooey filling.
3. Spicy Twist: Add a pinch of red chili flakes to the breadcrumb mixture for a hint of heat.
4. Gluten-Free: Substitute regular breadcrumbs with gluten-free breadcrumbs or almond flour.

Serving Suggestions

• With Pasta: Pair with spaghetti marinara or creamy Alfredo sauce for a hearty meal.
• With a Salad: Serve alongside a fresh green salad or caprese salad for a balanced plate.
• As an Appetizer: Cut into smaller portions and serve with toothpicks for a party-friendly option.
• With Wine: Enjoy with a glass of dry red wine like Chianti or Barbera for a perfect pairing.

Conclusion

Stuffed Eggplant Cutlets with Ham & Provolone Cheese is a delicious way to elevate simple ingredients into a gourmet dish. Its combination of crispy breading, tender eggplant, and savory filling creates a flavor-packed experience that’s sure to impress. Try this recipe today and savor the taste of Italian comfort food at its best!