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recipes |
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Stuffed Eggplant |
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The women of the Italian Senior Citizens’ Club served this dish (among many others) to celebrate the 90th birthday of one of its members. The party took place at a regular club meeting at the Port Melbourne Neighbourhood House. |
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Ingredients |
Method |
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2 medium eggplant Oil for frying Prepare one or both of the fillings below: Rosa’s filling (Filling #1) Carmela’s filling (Filling #2) |
Slice the eggplant. Sprinkle slices with salt to draw out the bitter juices. Leave one half hour. Rinse, squeeze out the water and salt, and dry. Fry briefly in hot oil and drain on absorbent paper. Filling #1: Place one slice prosciutto and one slice mozzarella together between two slices of eggplant (like a sandwich). Dip into beaten egg, and then fry in about one centimetre hot oil. Filling #2: Saute minced garlic in fry pan in small amount oil. Add mince and cook until brown. Add bread crumbs, cheese, parsley, salt, and two beaten eggs. Mix well. Take one piece eggplant and spread the mixture on one half of the slice. Fold over so it resembles a half moon. Fry in oil, turning once. Serve immediately. |
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