Melanzane a Pullastiello: A Delectable Italian Eggplant Delight
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplant (Melanzane) | 300g |
| Smoked Provola Cheese | 200g |
| Neapolitan Salami | 50g |
| Eggs | 110g |
| All-purpose Flour (00) | q.b. |
| Fine Salt | q.b. |
| Black Pepper | q.b. |
| Vegetable Oil | q.b. |
Instructions:
To prepare the Melanzane a Pullastiello, follow these detailed steps to achieve a deliciously crispy and cheesy eggplant dish.
-
Prepare the Eggplant:
- Begin by thoroughly washing and drying the eggplants.
- Cut off the two ends of each eggplant and discard them. Then, slice the eggplants into rounds approximately 3-4 mm thick.
-
Prepare the Filling:
- Cut the smoked provola cheese into slices that are about 3-4 mm thick. This type of cheese adds a delightful smoky flavor that will perfectly complement the eggplant.
- Remove the casing from the Neapolitan salami and slice it into thin rounds (approximately 1-2 mm thick). The salami’s savory taste will enhance the overall richness of the dish.
-
Fry the Eggplant:
- Heat a generous amount of vegetable oil in a pan to a temperature of around 140°C (284°F).
- Carefully fry a couple of slices of eggplant at a time, making sure not to overcrowd the pan. Fry the eggplant until they become golden brown and crispy, which should take about 2-3 minutes per side.
-
Assemble the Melanzane a Pullastiello:
- Once the eggplant slices are fried, place them on a cutting board and layer them with slices of smoked provola and a few rounds of Neapolitan salami.
- Top each stack with another slice of fried eggplant to create little “sandwiches” of cheesy goodness.
-
Prepare the Egg Wash:
- In a wide and shallow bowl, crack the eggs and beat them lightly. Season with salt and black pepper to taste. This egg wash will help bind the layers together and create a crispy outer coating.
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Coat the Eggplant Sandwiches:
- Take each of your assembled eggplant stacks and dip them into the egg wash, making sure the egg thoroughly coats the eggplant. This will help the flour adhere and form a protective crust during frying.
- After dipping in the egg wash, dredge each stack in the all-purpose flour, ensuring an even coating on all sides.
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Fry the Eggplant Sandwiches:
- Heat the vegetable oil again to around 140°C (284°F).
- Carefully fry the eggplant stacks, a couple of pieces at a time, ensuring they do not overcrowd the pan. Fry for about 3-4 minutes until golden and crispy, turning occasionally to achieve an even color and texture.
-
Drain and Serve:
- Once golden brown, remove the eggplant sandwiches from the oil and drain on paper towels to remove excess oil. This will help them stay crisp and delicious.
- Serve the Melanzane a Pullastiello hot and enjoy the savory combination of crispy eggplant, melted provola, and flavorful salami.
These Melanzane a Pullastiello are perfect as a comforting main course or a hearty appetizer. The blend of flavors and textures is sure to impress anyone who tries them!
