Grilled Eggplant Beccafico Appetizer.
A typical Sicilian dish, with the flavors of my land. Here you can find eggplants all year round, beautifully purple and firm. I have transformed them into a dish that usually showcases sardines to suit the needs of vegetarians.
The aroma of tomato sauce and the richness of caciocavallo cheese create perfect harmony in this dish. Ideal as both an entrée and a main course.
We will use Sicilian-style seasoned breadcrumbs as the filling (see recipe)

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Cost: Very economical
Rest time: 5 Minutes
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Grill, Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

349.06 Kcal

calories per serving

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Energy 349.06 (Kcal)
Carbohydrates 35.53 (g) of which sugars 6.37 (g)
Proteins 18.24 (g)
Fat 15.69 (g) of which saturated 0.92 (g)of which unsaturated 1.27 (g)
Fibers 5.51 (g)
Sodium 576.10 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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10 slices round eggplants
7 oz breadcrumbs (Sicilian style)
14 oz tomato passata
7 oz caciocavallo (Sicilian or sweet provola)
to taste extra virgin olive oil
to taste basil
1 clove garlic
to taste oregano
to taste mint

a look at health

Tools

what we need to make

Cutting Board
Knife
Grill
Oven
Baking Tray (large rectangular and non-stick)
2 Bowls

Preparation: Grilled Eggplant Beccafico Appetizer

let’s go to the kitchen

Cut the eggplant slices at least 1/8 inch thick.
Heat the grill very well and cook them on both sides until you see grill marks on each slice
As you cook them, place them on a large plate and season with salt, oil, garlic, mint, and oregano. Let them rest until the rest of the preparation is ready.
Meanwhile, chop the provola or caciocavallo
In a bowl, prepare the Sicilian-style seasoned breadcrumbs, following this recipe.
Moisten it with a tablespoon of EVO oil and three tablespoons of tomato passata.
Season the tomato passata with salt, EVO oil, and basil.
The filling should have the consistency of a meatball, so if needed, you can increase the amount of passata.
Spread the filling over 5 slices.
Place a slice of ham and a piece of cheese on each heap of filling.
Cover with the other slice and pour a little tomato passata on top
Bake at 356°F for 10 minutes, then..
Place more cheese on top of each eggplant beccafico, then place it back in the turned-off oven, so the residual heat melts it.
Serve warm. Here is the Grilled Eggplant Beccafico Appetizer ready