Stuffed eggplant cutlets in the oven: the recipe for a delicious and stringy dish

ingredients
  • large eggplants
    2

  • smoked scamorza
    150 grams

  • Cooked ham


    200 grams
    • 43 kcal
  • Breadcrumbs
    200 grams
    • 0 kcal

  • Grated cheese
    2 tbsp

  • Egg


    2
    • 0 kcal
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

Calories refer to 100 grams of product

the baked eggplant cutlets they are the lighter and equally delicious variation of the classic fried eggplant cutlets. The eggplants are seared on a very hot grill, stuffed with cooked ham and smoked scamorza, then passed in a rich breading and finally oven-baked: the end result is a crunchy and golden preparation, which hides a soft filling and melt. Simple and fast, find out how to make them by following our step by step instructions and serve them as appetizers Where second course suitable for the whole family: even your kids will love it.

How to prepare stuffed eggplant cutlets in the oven

Eggplant cutlets stuffed in the oven

Wash the eggplants, garnish them and cut them into slices about 8 mm thick: you will need 8 in all (1).

Eggplant cutlets stuffed in the oven

Heat a grill on the stove, arrange the eggplants and brush them lightly with a drizzle of oil (2).

Eggplant cutlets stuffed in the oven

Grill the eggplants on both sides and, once ready, gradually transfer them to a plate (3).

Eggplant cutlets stuffed in the oven

Stuff 4 eggplant slices with the ham and smoked scamorza (4).

Eggplant cutlets stuffed in the oven

Close with the remaining eggplant slices (5).

Eggplant cutlets stuffed in the oven

Dip the chops into the lightly beaten eggs with a pinch of salt (6).

Eggplant cutlets stuffed in the oven

Breaded eggplant with breadcrumbs, mixed with grated cheese (7).

Eggplant cutlets stuffed in the oven

Arrange the escalopes on a baking sheet, lined with a sheet of baking paper, and drizzle them with a drizzle of oil (8). Bake them at 220 ° C, grill on, and cook until they are golden brown.

Eggplant cutlets stuffed in the oven

After cooking, take them out of the oven, season with a pinch of salt and serve very hot (9).

Advice

With these quantities you will get everything 4 cutlets eggplant. If you want, you can use the variety you prefer: black, purple or even white, for a very original final rendering. If you use the classics noir, sliced, seasoned with a pinch of salt and let them drain for a few hours, to eliminate vegetation water. After this time, rinse them with cold water and dab them with absorbent paper.

You can stuff your eggplant chops with the ingredients you prefer or have at home: you can replace the smoked scamorza with Provolone, with a sweet caciottina or with del milk cream: in the latter case, however, cut it into slices and let them drain for a few hoursa, so that they dry well.

Instead of cooked ham, you can add it grain, the Ham, the mortadella or the salami; if on the other hand you want to make one vegetarian version, omit the sausage and add the chopped olives and sundried tomatoes.

For a gluten free version, use specific breadcrumbs for celiacs or replace it with almonds, finely chop with a kitchen blender.

If you liked this recipe, try the aubergines au gratin with parmesan and the aubergines all’arrabbiata.

storage

Cooked eggplant cutlets can be stored in fridge, inside a special airtight container, for maximum 1-2 days. At the time of consumption, it is advisable to heat them in the oven to melt the cheese.

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