Fried Stuffed eggplant
Ingredients: 16-20 servings
| Small eggplant | 1 kg | 36 oz |
| Bread (2/3 days old) | 500 gr | 18 oz |
| Grated Pecorino Crotonese | 100 gr | 3 oz |
| Parsley | 60 gr | 2 oz |
| Eggs | 2 | |
| EVOO | 250 ml | 8 onces |
| Salt | To taste | |
| Bread crumb (plain) | If needed | |
| Basil | 1 bunch | |
| Garlic | 1 clove | |
Procedure:
You have the eggplants, cut the stem and then do it in half. Steam them in plenty of salt water, when they will be drained and left in a drain to lose excess water. Bring the old bread to soak in water. Bread needs to be squeezed to remove the exceeding water and make it as dry as possible.Once drained well, dig the eggplants’ pulp with a teaspoon so that the shells remain full. Squeeze the pulp until all the water is removed and put it in a bowl with the (wet) bread crumb, which is also well-wrinkled.Combine a small clove of crushed garlic, grated pecorino cheese, parsley, eggs and kneaded the whole thing.Mix well until the mixture is homogeneous and non-sticky, if it is moist, add grated bread until it is of the right texture. Fill the eggplant shells with the mixture obtained, helping with your hands and adding a little at a time.At this point, gently fry them in a little boiling oil until golden on the filling and for about a minute on the other side.Serving suggestions:White, just fried and served as appetizer.In a tomato sauce, lay them down in a tin and cover with tomato sauce to be baked for 20/30 minute before serving as entree.Stuffing variations: adding meat for a carnivore taste or adding anchovies, green olives and capers for a strong and kick flavour.
