Stuffed eggplant cutlets are a simple, quick, and irresistibly tasty recipe! They are perfect for a delicious dinner or a crunchy appetizer and captivate both adults and children with their melty heart of Galbanino and the savory taste of speck.
An easy dish to prepare, ideal for those looking for a tasty twist on classic cutlets.
This recipe is a delicious alternative to the usual eggplant preparations.
Just cut two slices not too thick, stuff them with cheese and your preferred cold cut, and fry them in hot oil until perfectly golden. The result? An explosion of flavors and textures, with the contrast between the crispy exterior and the soft melty interior.
Eggplant cutlets are an ideal solution for those who want to prepare a tasty dish in a few minutes without compromising on quality.
The Galbanino melts gently, giving a creamy touch, while the speck adds a smoky note that enhances the taste of the eggplants. They can be customized with other ingredients like cooked ham or mozzarella to suit the tastes of the entire family.
If you’re looking for an original idea for a tasty appetizer or a different dinner, these stuffed eggplant cutlets are the perfect choice.
Serve them with a fresh salad or a light sauce for a balanced and irresistible dish 😊.
If you have eggplants, you might also like:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 1.1 lbs eggplants
- 3 eggs
- 2.8 oz speck or other cold cut
- 3.5 oz galbanino
- breadcrumbs as needed
- flour as needed
- salt and oil as needed
Tools
- non-stick frying pan
- cutting board
- knife set
Steps
Here is the procedure for stuffed eggplant cutlets:
To prepare stuffed eggplant cutlets, start by cutting them into slices: they should not be too thick, about 1/4 inch. Also slice the Galbanino or melty cheese and place a slice of Galbanino and speck between the two eggplant slices.
Close the eggplant cutlets and coat them in flour on both sides.
Dip the eggplant cutlets in the beaten eggs and then in the breadcrumbs.
Pour oil into a pan and heat it, immerse the eggplant cutlets and fry them on both sides until golden.
Drain them on absorbent paper and adjust the salt. Serve hot.
Enjoy your meal!
FAQ
Can the eggplant cutlets be baked in the oven?
Yes, in a preheated fan oven at 356°F for about 15 minutes, turning them halfway through cooking.
