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.

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