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.
- 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
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.
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