EGGPLANT PARCELS, a tasty appetizer or second course for a light dinner, stuffed with provolone and mortadella, a delicious dish to make in a short time.
Last night I felt like having a different dinner than usual, something tasty but also simple to prepare. And so they were born: the eggplant parcels, a tasty, cheesy first course with that aroma that immediately feels like home.
I had some beautiful fresh eggplants and some mozzarella to finish. I thought: “why not use them as a container for a tasty filling?” I added slices of mortadella and provolone and in a few minutes, it turned into a really irresistible recipe.
Perfect as a single course, or served as a rich first course in summer dinners. You can prepare them in advance and reheat them at the last moment, or enjoy them warm. You can vary the filling in a thousand ways: with meat, with tuna, or in a vegetarian version.
A dish that looks impressive but is prepared in a few steps. If you have guests for dinner, you’ll make a great impression without stress. Trust me, they’ll disappear in no time!
Follow me in the kitchen today there are eggplant parcels.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 2 round eggplants
- 4 slices mortadella
- 3.5 oz provolone
- arugula
Steps
Cut the eggplants into slices, not too thin.
If they are “old,” put them under salt to rest, then rinse them, place them in the fryer, oil them, and cook at 350°F for 7-8 minutes, turning them over.
Stuff with provolone, mortadella, and arugula leaves, pair them up, and put them back in the fryer for 3 minutes.
Bon appétit
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EGGPLANT PARCELS with provolone and mortadella
Extra tips
If the eggplants are too thick, blanch them for a couple of minutes before using them as a “container.”
Add some stringy cheese (like scamorza or provolone) to the filling: guaranteed stringy effect.
If you want a richer version, add some diced cooked ham or drained tuna to the filling.
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FAQ EGGPLANT PARCELS with provolone and mortadella
Can I cook the eggplant slices in a pan?
Of course! It’s a convenient and quick method: just a few minutes, and they are delicious.
What type of provolone is best for eggplant parcels?
Both smoked and sweet varieties work well. The important thing is that it is dry, so it doesn’t release too much water during cooking and keeps the parcel stringy.
Can I replace the mortadella?
Yes, you can use speck, bacon, salami, or even a vegetarian version with grilled vegetables or sun-dried tomatoes.
Should the eggplants be salted beforehand?
If they are tender and young, you can skip it. Otherwise, it’s better to salt them and let them purge for half an hour: they will lose their bitterness.
Can they be prepared in advance?
Absolutely! You can stuff them and store them in the fridge raw for a few hours, then bake them at the right moment. Or cook them and reheat them at the last minute: they’ll be even better!
