Fried Stuffed Eggplant: Melanzane Ripiene e Fritte

Total Time:
1 hr
30 min
30 min

6 servings

  • 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
  • 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.

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