Due to their extreme versatility in the kitchen, eggplants lend themselves to countless recipes, each one tastier than the last.
Today is the turn for eggplant stuffed half moons with tomato and mozzarella, breaded and then fried. You can serve them on the table as a real main course, a simple side dish, or even as finger food during a happy hour with friends and family.
They are very easy to make, the only concern is to use rather large round eggplants.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Preparation time: 30 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 large round eggplants
- 7 oz mozzarella
- 1 ¼ cups tomato puree
- to taste fine salt
- to taste extra virgin olive oil
- A few leaves basil
- to taste seed oil (for frying)
- to taste flour
- 2 eggs
- 1 tablespoon grated Parmesan cheese
- 1 pinch fine salt
- to taste black pepper (ground)
- to taste breadcrumbs
Tools
- 1 Knife
- 1 Air fryer
- 1 Small saucepan
- 3 Plates
- 1 Fork
- 1 Brush silicone
Steps
To prepare this recipe, I used rather large round eggplants, the ones with the dark stem.
First, wash and dry the eggplants, then remove the two ends and slice them to a thickness of about 0.4 inches.
Brush each slice with oil on both sides and cook them in the air fryer at 392°F for 7-8 minutes, turning them halfway through cooking. Alternatively, you can also cook them in a pan.
While the eggplants are cooking, boil the tomato puree seasoned with oil, salt, and basil for about ten minutes and cut the mozzarella into chunks.
Once all are cooked, place a piece of mozzarella and a tablespoon of tomato puree on each eggplant slice, then fold the eggplant over itself to form a half moon.
Dip each stuffed eggplant first in flour, then in beaten egg seasoned with Parmesan, salt, and pepper, and finally in breadcrumbs, sealing the edges well.
