Fried Stuffed Eggplant: Melanzane Ripiene e Fritte Recipe

Name: Fried Stuffed Eggplant: Melanzane Ripiene e Fritte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small eggplants, slit lengthwise 3/4 up their length and left attached at the stem end; 2 eggs, whole, plus 2 eggs, beaten; 1/4 cup freshly grated Parmigiano-Reggiano; 2 cloves garlic, finely chopped; 1 tablespoon finely chopped basil; 1 tablespoon finely chopped parsley; Salt and pepper, to taste; 1/4 cup, plus 1 cup fresh bread crumbs, made from pane di casa; 3/4 pound sliced provola cheese; 1 cup flour; 1/2 cup extra-virgin olive oil

Servings: persons

2 pounds small eggplants, slit lengthwise 3/4 up their length and left attached at the stem end
2 eggs, whole, plus 2 eggs, beaten
1/4 cup freshly grated Parmigiano-Reggiano
2 cloves garlic, finely chopped
1 tablespoon finely chopped basil
1 tablespoon finely chopped parsley
Salt and pepper, to taste
1/4 cup, plus 1 cup fresh bread crumbs, made from pane di casa
3/4 pound sliced provola cheese
1 cup flour
1/2 cup extra-virgin olive oil

1
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
2
Cook the eggplants in the salted water for 10 minutes.
3
Drain and dry well with paper towels.
4
Using a spoon or melon baller, scoop out the eggplant flesh, leaving the skin of the 2 halves intact.
5
Place the flesh in a large bowl.
6
Add 2 whole eggs, the Parmigiano, garlic, basil, and parsley.
7
Season with salt and pepper and mix well to combine.
8
Add 1/4 cup bread crumbs and stir in.
9
Divide the mixture evenly among the eggplants, filling the shells, and then place a slice of provola in the center of each eggplant.
10
Dredge each eggplant lightly in the flour, then the beaten egg, then the remaining bread crumbs.
11
In a large skillet, heat the olive oil until almost smoking.
12
Add the eggplants and fry on both sides until cooked through, about 10 minutes.
13
Drain on a plate lined with paper towels and serve.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 pounds small eggplants, slit lengthwise 3/4 up their length and left attached at the stem end, 2 eggs, whole, plus 2 eggs, beaten, 1/4 cup freshly grated Parmigiano-Reggiano, 2 cloves garlic, finely chopped, and more.

Yes, Fried Stuffed Eggplant: Melanzane Ripiene e Fritte falls under the Baking & Desserts 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.

Fried Stuffed Eggplant: Melanzane Ripiene e Fritte

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