Breaded Eggplant Surprise (Melanzane Impanate a Sorpresa)

Breaded Eggplant Surprise(Melanzane Impanate a Sorpresa)


1 lb and 5 oz (600 grams) round eggplants, cut into 1/4-inch (5 mm) thick slices

4 and 1/2 oz (120 grams) provolone, smoked scamorza or other stretched curd cheese, diced

3 and 1/2 oz (100 grams) prosciutto, diced

2 eggs

3 oz (80 grams) breadcrumbs

1 fresh flat-leaf parsley sprig, chopped

2 tablespoons Parmigiano cheese, freshly grated

Extra virgin olive oil, for brushing and frying

Salt and pepper


Place the eggplant slices in a colander.

Sprinkle with salt and leave to drain for about 30-35 minutes.

Mix together the prosciutto, scamorza or provolone, Parmigiano cheese and parsley in a bowl.

Season with salt and pepper.

Preheat the grill to high.

Rinse the eggplants, pat dry carefully and brush with a little olive oil.

Grill until golden brown on both sides.

Sandwich the slices together in pairs filled with the prosciutto and cheese mixture.

Beat the eggs with a pinch of salt in a shallow dish and spread out the breadcrumbs in another shallow dish.

Heat the olive oil in a large frying pan.

Dip each eggplant sandwich first in the beaten eggs, then in the breadcrumbs.

Fry in the hot olive oil until evenly browned all over.

Remove with a fish slice and drain on kitchen paper.

Arrange on a warm serving dish. Serves 4.

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