Breaded Eggplant With Fontina Cheese And Anchovies

Name: Breaded Eggplant With Fontina Cheese And Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 rounds eggplant, each about 1-inch thick, a total weight of about 3/4 pound; Salt to taste, if desired; Freshly ground pepper to taste; 1/2 cup flour; 1 egg, lightly beaten; 2 tablespoons water; 1 cup fine fresh bread crumbs; Oil for shallow frying; 4 rounds Fontina cheese, about 2 ounces; 4 anchovy fillets, drained; Tomato sauce (see recipe), optional; Garlic, oil and anchovy sauce (see recipe), optional

Servings: persons

4 rounds eggplant, each about 1-inch thick, a total weight of about 3/4 pound
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup flour
1 egg, lightly beaten
2 tablespoons water
1 cup fine fresh bread crumbs
Oil for shallow frying
4 rounds Fontina cheese, about 2 ounces
4 anchovy fillets, drained
Tomato sauce (see recipe), optional
Garlic, oil and anchovy sauce (see recipe), optional

1
Preheat the oven to 450 degrees.
2
If desired, trim off and discard the skin of each eggplant round.
3
Sprinkle with salt and pepper.
4
Dip each round in flour and shake off excess.
5
Beat the egg with water and dredge each round, bottom and sides, in the mixture.
6
Dredge each, bottom and sides, in the bread crumbs.
7
Shake off excess.
8
Fill a heavy skillet with oil to a depth of about half an inch.
9
Heat until the temperature on a fat thermometer is about 375 degrees.
10
Add the eggplant rounds in one layer and cook, turning occasionally, about three minutes or until each round is golden brown and cooked through.
11
Drain on absorbent paper towels.
12
Arrange the rounds on a baking sheet or tin.
13
Top each with a round of Fontina cheese.
14
Split each anchovy fillet in half.
15
Arrange two pieces of anchovy in the shape of a cross in the center of each piece of cheese.
16
Place in the oven and bake five minutes or until the cheese is thoroughly melted.
17
Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 rounds eggplant, each about 1-inch thick, a total weight of about 3/4 pound, Salt to taste, if desired, Freshly ground pepper to taste, 1/2 cup flour, and more.

Yes, Breaded Eggplant With Fontina Cheese And Anchovies falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!