EGGPLANT SALTIMBOCCA with salami and provola, an easy and quick recipe with seasonal vegetables, a delicious idea as an appetizer or main course, tasty rolls.
The eggplant saltimbocca are delicious, a dish with vegetables that is easy and very tasty; these rolls are prepared in a few minutes, after resting they are ready to be stuffed with salami and provola.
You can obviously enrich the eggplant saltimbocca as you prefer, I had some slices of salami at home but speck, mortadella, or cooked ham are also excellent.
Great for both lunch and dinner, I find them perfect even for an aperitif or with a nice cold beer.
Follow me in the kitchen today, there are eggplant saltimbocca.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 round eggplant
- 2.8 oz salami
- 2.8 oz provola
- 1 egg
- breadcrumbs
Steps
Cut the eggplant into slices half a centimeter thick, sprinkle them with salt, and let them rest covered with a plate with a weight on top for 30 minutes.
After the time has passed, rinse them under running water and pat them dry with kitchen paper, then cook them for 5 minutes in an air fryer at 374°F or in a skillet without oil.
The eggplants need to soften a bit to be able to fold them; choose your preferred cooking method.
Stuff with a slice of salami and provola, then fold in half.
Beat the egg in a plate with a little salt, pass the saltimbocca through it, then coat them with breadcrumbs.
Cook in a skillet with a drizzle of oil.
Bon appétit
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EGGPLANT SALTIMBOCCA with salami and provola
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