Drive away with green broad beans and ricotta
178 recipes
Eggplant in a carriage with ricotta and Fontal
ingredients
servings
4
Aubergine
1 unit
Ricotta cheese
250 grams
Basil
4 leafs
Grated cheese
2 spoons
Fontina cheese
200 grams
Black pepper
to taste
Nutmeg
to taste
Extra virgin olive oil
3 spoons
Eggs
3 grams
Breadcrumbs
200 grams
Type 00 wheat flour
200 grams
Mixed seeds oil, for frying
1 liter
Salt
to taste
starters from Italy - Sicilia
Eggplant in a carriage with ricotta and Fontal
Eggplant in a carriage with ricotta and Fontal
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Aubergine ... stuffed
preparation
step 1
Eggplant: Cut into slices 5 mm wide. about
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
step 3
The filling: In a bowl, combine with the ricotta
step 4
The fragmented basil leaves. 1 tablespoon of extra virgin olive oil. Grated cheese Fontal cheese thinly sliced. The egg
step 5
Preparation: On half slices of aubergine, distribute the filling close to sandwich with the other half
step 6
Place them in a tray, place a sheet of parchment paper on them and place them in the freezer for 1 hour
step 7
Breading:
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.
step 9
Bread them: Take them out of the freezer Pass them first in the flour, then in the egg, then in the breadcrumbs
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
step 11
At the table :
step 12
Place it on absorbent paper. Add a pinch of salt. Place it on a serving dish and serve
