Light stuffed eggplant cutlets are a great solution for a quick snack or a light dinner, but with lots of flavor.
The eggplant slices are dipped in boiling water, drained, and then stuffed with speck and cheese.
After that, just a quick browning in the pan without adding oil and voila, the dish is ready… here’s a tasty little plate without too much guilt!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Cuisine: Italian
Ingredients
- 2 eggplants (purple, medium size)
- 1.25 cups breadcrumbs
- 2.5 oz Grana Padano DOP
- 5.3 oz speck (smoked)
- 12 slices galbanino (or 6 slices of galbanino and 2 slices of processed cheese)
- to taste olive oil
- to taste Parsley
- pinches Salt
Tools
- 1 Pan – non-stick
- 1 Colander
- 1 silicone spatula
- 1 Slotted spoon
Preparation
To prepare the light stuffed eggplant cutlets, first bring a pot of abundant water to a boil.
Then, slice the eggplants into slices about 1/5 inch thick.
There’s no need to drain them of their water, as it will be released during boiling and subsequent draining.
When the water boils, slightly salt it and blanch the eggplant slices, being careful to add them a few at a time.
Cook with the lid on, leaving a vent on the side.
They should stay on the heat just long enough to cook the eggplant’s fibers, which you’ll notice by the change in color, which will no longer be white, taking about 10-15 minutes depending on the thickness of the eggplant.
Avoid having them fall apart, losing their shape and compactness.
During cooking, use a slotted spoon to gently rearrange the slices, ensuring those that were more on the surface go under the water level and vice versa.With water cooking, in addition to cooking, the eggplants become waterproof, ensuring they won’t absorb fats later on.
This method is a healthy and dietary cooking procedure.
Then let them drain and cool in a colander.
Even if openings form, it’s not a problem, as during breading, the eggplant slice will compact and the surface will become homogeneous again.When they are cold, drizzle them evenly with extra virgin olive oil.
At this point, prepare the breading by mixing breadcrumbs, grated Grana, finely chopped parsley, and a pinch of salt.
Pass the eggplants in the seasoned breadcrumbs on both sides, pressing lightly with your hands.
Form the light stuffed eggplant cutlets by placing cheese on one slice, half a slice of speck, and cheese again.
If desired, half the cheese can be replaced with a piece of processed cheese for more flavor.
Close with another breaded eggplant slice and continue until all ingredients are used.
Heat a large non-stick pan, and when hot (but not excessively), place the cutlets on it, cooking over low heat, covered with a lid.
Flip when the base has achieved a nice golden color and wait for the same to happen on the other side of the cutlet.
Remove the lid in the last minutes of cooking.
The light stuffed eggplant cutlets are ready to be enjoyed, but they are also delicious cold.
Storage
Light stuffed eggplant cutlets keep well for a couple of days, well covered in the refrigerator.
Light stuffed eggplant cutlets keep well for a couple of days, well covered in the refrigerator.
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