Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Seaside Love
Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
6 servings

Ingredients

Directions

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the eggplants in the salted water for 10 minutes. Drain and dry well with paper towels.

Using a spoon or melon baller, scoop out the eggplant flesh, leaving the skin of the 2 halves intact. Place the flesh in a large bowl. Add 2 whole eggs, the Parmigiano, garlic, basil, and parsley. Season with salt and pepper and mix well to combine. Add 1/4 cup bread crumbs and stir in. Divide the mixture evenly among the eggplants, filling the shells, and then place a slice of provola in the center of each eggplant. Dredge each eggplant lightly in the flour, then the beaten egg, then the remaining bread crumbs.

In a large skillet, heat the olive oil until almost smoking. Add the eggplants and fry on both sides until cooked through, about 10 minutes. Drain on a plate lined with paper towels and serve.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Fried and Stuffed Rice Balls (Arancini di Riso)

Recipe courtesy of Giada De Laurentiis

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Stir-Fried Asian Eggplant

Recipe courtesy of Katie Chin

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Martha Stewart

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword