Fried Stuffed Eggplant - {Melanzane Ripiene E Fritte}

Recipe Ingredients

2 lbs	908g / 32oz	Small eggplants - slit lengthwise 3/4
		Up length, left attached at stem end
2		Eggs - plus
2		Eggs - beaten
1/4 cup	49g / 1.7oz	Freshly-grated Parmigiano-Reggiano
2		Garlic cloves - finely chopped
1 tablespoon	15ml	Finely-chopped basil
1 tablespoon	15ml	Finely-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/4 cups	182g / 6.4oz	Fresh bread crumbs made from pane di casa - divided
3/4 lb	340g / 11oz	Sliced provola cheese
1 cup	62g / 2.2oz	Flour
1/2 cup	118ml	Extra-virgin olive oil

Recipe Instructions

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 of the 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.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C39) - from the TV FOOD NETWORK

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