Cooking: 20 Minutes
Preparation: 10 Minutes
Portion: 4 Persons
2 Eggplants (about 600 g)
150 g Mozzarella
3-4 tablespoons flour
150 g Breadcrumbs
150 g Cherry tomatoes
Seed oil (corn or sunflower for frying)
Remove the hanging eggplants and cut them into slices of about half a centimetre;
Note: if you suspect that the aubergines are bitter put the slices in layers in a colander with a little salt between one layer and the other and put a weight on them for 20-30 minutes, then wash and dry them.
Pass the eggplants stuffed in the flour, taking care to flour the outer edges.
Then pass the stuffed and floured eggplants in the beaten egg and finally in the breadcrumbs.
Fry in hot but not too hot oil (in the pan there must be at least a finger of oil); it will take about 3 minutes per side.
Drain the fried eggplants on paper towels and serve them warm with the slides on fresh mozzarella on top and cherry tomatoes on the sides.
Add the extra virgin olive oil for condiments.
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