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Eggplant in a carriage with ricotta and Fontal

ingredients

servings

4

Aubergine

1 unit

Ricotta cheese

250 oz

Basil

4 leafs

Grated cheese

2 spoons

Fontina cheese

200 oz

Black pepper

to taste

Nutmeg

to taste

Extra virgin olive oil

3 spoons

Eggs

3 oz

Breadcrumbs

200 oz

Type 00 wheat flour

200 oz

Mixed seeds oil, for frying

1 fl oz

Salt

to taste

starters from Italy - Sicilia

Eggplant in a carriage with ricotta and Fontal

Eggplant in a carriage with ricotta and Fontal

vegetarian with gluten with eggs with lactose with nuts source of B vitamins high in iron high in calcium high in potassium

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant in a carriage with ricotta and Fontal

Aubergine ... stuffed

Eggplant in a carriage with ricotta and Fontal step 1

step 1

Eggplant: Cut into slices 5 mm wide. about

Eggplant in a carriage with ricotta and Fontal step 2

step 2

Arrange them in a plate, salting them as they leave for about 1 hour to purge Rinse and dry them with a paper towel

Eggplant in a carriage with ricotta and Fontal step 3

step 3

The filling: In a bowl, combine with the ricotta

Eggplant in a carriage with ricotta and Fontal step 4

step 4

The fragmented basil leaves. 1 tablespoon of extra virgin olive oil. Grated cheese Fontal cheese thinly sliced. The egg

Eggplant in a carriage with ricotta and Fontal step 5

step 5

Preparation: On half slices of aubergine, distribute the filling close to sandwich with the other half

Eggplant in a carriage with ricotta and Fontal step 6

step 6

Place them in a tray, place a sheet of parchment paper on them and place them in the freezer for 1 hour

Eggplant in a carriage with ricotta and Fontal step 7

step 7

Breading:

Eggplant in a carriage with ricotta and Fontal step 8

step 8

Beat the eggs with a pinch of salt. In a dish place the flour. In another bowl season the breadcrumbs with a pinch of salt.

Eggplant in a carriage with ricotta and Fontal step 9

step 9

Bread them: Take them out of the freezer Pass them first in the flour, then in the egg, then in the breadcrumbs

Eggplant in a carriage with ricotta and Fontal step 10

step 10

Frying: Mix the frying seed oil with 2 tablespoons of extra virgin olive oil and bring them to a high temperature. Fry the aubergine in a carriage

Eggplant in a carriage with ricotta and Fontal step 11

step 11

At the table :

Eggplant in a carriage with ricotta and Fontal step 12

step 12

Place it on absorbent paper. Add a pinch of salt. Place it on a serving dish and serve

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