These fried aubergine are great to eat hot freshly made, with a stringy smoked Scamorza cheese and Prosciutto Cotto filling.
Prosciutto Cotto is an Italian cooked ham with a bright pink in color ham seasoned or brined with herbs and spices, then slowly cooked then cut into tender moist slices.
Serve 2-3, Preparation 20 mins, Cooking 10 mins
- 1 medium-sized aubergine
- 100g plain flour
- 100 g Italian Prosciutto Cotto / Cooked Ham, sliced
- 100 g Scamorza cheese, sliced
- 2 beaten eggs
- 100g breadcrumbs
- Peanut oil for deep-frying, 500 ml
- salt, to taste
Cut the aubergine into 1/2 cm thick slices across the width.
Lightly carve the flesh of each slice with a knife. Stuff one slice of aubergine with a slice of cooked ham and a slice of scamorza cheese, close with another slice of aubergine by pressing it a little with your fingers, dip it in flour, then in beaten egg and finally in breadcrumbs. Do the same for the other slices.
Heat oil in a frying pan, fry aubergines for 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.