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Add a photoServings: 6
Ingredients
- 2 lb small eggplants slit lengthwise 3/4 up length, left attached at stem end
- 2 whl Large eggs plus
- 2 x Large eggs beaten
- 1/4 c. freshly-grated Parmigiano-Reggiano
- 2 x garlic cloves finely minced
- 1 Tbsp. finely-minced basil
- 1 Tbsp. finely-minced parsley Salt to taste Freshly-grnd black pepper to taste
- 1 1/4 c. fresh bread crumbs made from pane di casa divided
- 3/4 lb sliced provola cheese
- 1 c. flour
- 1/2 c. extra-virgin extra virgin olive oil
Directions
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the eggplants in the salted water for 10 min. Drain and dry well with paper towels.
- Using a spoon or possibly melon baller, scoop out the eggplant flesh, leaving the skin of the 2 halves intact. Place the flesh in a large bowl. Add in 2 whole Large eggs, the Parmigiano, garlic, basil, and parsley. Season with salt and pepper and mix well to combine. Add in 1/4 c. of the bread crumbs and stir in.
- Divide the mix proportionately 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 extra virgin olive oil till almost smoking. Add in the eggplants and fry on both sides till cooked through, about 10 min. Drain on a plate lined with paper towels and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 176 | 68% |
| Total Fat 19.84g | 25% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 24mg | 1% |
| Potassium 49mg | 1% |
| Total Carbs 16.32g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.19g | 0% |
| Protein 4.28g | 7% |
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