The stuffed and fried eggplant panzerotti are a delicious and flavorful way to enjoy eggplants differently. In this version, the outer shell is not made with the leavened dough of usual panzerotti, but with grilled eggplant slices, which give the dish a unique taste and a distinct texture. The rich and gooey filling, based on eggplant, cooked ham, and Philadelphia cheese, completes the deliciousness of this recipe, making it a true masterpiece.
The stuffed and fried eggplant panzerotti are perfect as an appetizer, main course, or as a tasty on-the-go snack. They can be enjoyed either hot or cold and are a delightful idea for a family lunch or dinner with friends.
Here are some tips to best prepare the stuffed and fried eggplant panzerotti:
1 Choose long and meaty eggplants to obtain large and substantial slices that can be shaped into panzerotti
2 Grill the eggplants on a hot grill or in the oven, to make them soft and tasty.
3 Prepare a rich and flavorful filling using quality ingredients.
4 Seal the panzerotti well to prevent the filling from escaping during frying.
5 Fry the panzerotti in plenty of hot oil until golden.
6 Drain the panzerotti on absorbent paper to remove excess oil.
Variations:
You can enrich the filling with other ingredients to your liking, such as mushrooms, bell peppers, or ricotta.
You can use smoked scamorza instead of spreadable cheese.
You can bake the panzerotti instead of frying them. In this case, bake them at 350°F for about 20 minutes, or until golden brown.
The stuffed and fried eggplant panzerotti are a versatile and tasty dish that can be customized according to your tastes. With a little imagination and creativity, you can create ever-new and surprising panzerotti.
If you like eggplants, also check out:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 649.02 (Kcal)
- Carbohydrates 31.41 (g) of which sugars 3.48 (g)
- Proteins 14.74 (g)
- Fat 52.76 (g) of which saturated 11.96 (g)of which unsaturated 35.38 (g)
- Fibers 2.71 (g)
- Sodium 505.29 (mg)
Indicative values for a portion of 60 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
- 2 black oval eggplant
- 3.5 oz cooked ham
- to taste extra virgin olive oil
- 1 clove garlic
- 2 eggs (medium)
- to taste salt
- to taste chopped parsley
- 1 oz Grana Padano DOP
- to taste pepper
- 7 oz fresh cheese (spreadable)
- 1.7 cups peanut oil (for frying)
- 1.5 cups all-purpose flour
- 2 eggs
- to taste salt
- 7 oz breadcrumbs
Tools
- 1 Frying Pan
- 1 Bowl
Steps
First, wash the eggplants. Cut one eggplant into very small cubes and cook them in a pan with garlic, EVO oil, and salt.
Slice the other eggplant into thin slices and grill them.
In a bowl, add the cubed cooked eggplant, salt, chopped garlic, chopped parsley, Grana, and eggs. Stir well and mix everything together.
At this point, fill the grilled eggplant slice with ham.
A tablespoon of the previously prepared eggplant and egg mixture
The fresh spreadable cheese
Close it as if it were a panzerotto
Dip the eggplant first in flour
then in egg
then in breadcrumbs
and fry in abundant peanut oil
When they turn golden, remove them from the oil and place them on absorbent paper to remove excess oil
