Sicilian aubergines in a carriage

We can really prepare aubergines in many ways: parmigiana, grilled, fried, baked and so on and so forth. For me they are the undisputed queens of the table! As a child, meatballs with eggplant was my favorite dish. The recipe that I am showing you today sees them as the protagonists of a tasty and stringy dish, also excellent for an aperitif or a delicious appetizer.

A typically Sicilian dish and like many recipes from the South, it’s not exactly dietetic, but absolutely delicious!

The ingredients for this recipe are:

• 4 large eggs
• 8 slices of aubergines,
• 200 grams of Parmesan
• 4 slices of mozzarella
• 4 slices cooked ham
•  breadcrumbs for breading
• flour for breading
• Salt and Pepper To Taste
• extra virgin olive oil for frying (or seed oil)

The preparation

First, wash the aubergines well. Dry them and cut them into rounds of about 3 cm. Cut the fiordilatte into slices and let it lose all the excess milk. We grate the Parmesan and keep it handy.

In a bowl, beat the eggs with a fork and add the grated cheese, salt and pepper.

Then place the bowl with the eggs plus two soup plates on the worktop, pour the flour into one and the breadcrumbs into the other.

We take 2 slices of aubergine and form a sort of sandwich: on top of the first we place a slice of fior di latte and one of ham, with the second we go to close our sandwich.

Now all that remains is to pass this “sandwich” first in the flour, then in the egg and finally in the breadcrumbs, we repeat this operation 2 times.

We take a large pan with plenty of extra virgin olive oil, bring it to temperature and dip our aubergines. Let them brown well on both sides, then remove them with a slotted spoon and place them on oven paper.

Let’s serve them on the table still steaming, please!

I just have to say goodbye and see you next recipe!