Great to eat hot, freshly made, these Aubergine sandwiches have a stringy filling of smoked Scamorza cheese and Italian Prosciutto Cotto.
Italian Prosciutto cotto, “cooked ham,” is bright pink in color ham which is slowly cooked then cut into tender moist slices. Prosciutto cotto is seasoned or brined with herbs and spices.
Serve 2-3, Preparation 20 mins, Cooking 10 mins
- 1 medium-sized aubergine
- 100g flour
- 2 beaten eggs
- 1 tbsp vinegar
- 100g breadcrumbs
- 1 tbsp milk
- 100 g Scamorza cheese, sliced
- 100 g Italian Prosciutto Cotto / Cooked Ham, sliced
- Peanut oil for deep-frying, 500 ml
- salt, to taste
Prepare three dishes, one for the flour, 1 for the beaten eggs with milk, 1 for the breadcrumbs.
Wash the aubergine, slice it widthwise into 1/2 centimetre thick. Soak the slices in a bowl with water and a tablespoon of vinegar for 5 minutes, drain, sprinkle with coarse salt and place in a colander for 15 minutes.
Remove the salt by brushing them or wiping them with a cloth or paper towel. Otherwise you can place slices in a pasta strainer and sprinkle on top the rock salt. Leave them to rest for at least half an hour (an hour would be better); the excess water will ooze out, helped by the salt. Remove the salt by brushing them or wiping them with a cloth or paper towel
Stuff a slice of aubergine with a slice of Prosciutto Cotto and one slice of scamorza cheese, close with another slice of aubergine pressing it down a little with your fingers, dip it in the flour, then in beaten egg and finally in breadcrumbs. Proceed in this fashion for the other ones.
Heat the oil in a frying pan, to verify if it is ok for frying do the toothpick test, if it makes bubbles around it is ready. Fry the aubergine sandwiches 2-3 minutes or until golden brown. Drain them on a plate lined with double paper towels, add a pinch of salt and serve hot.