Pullastiello aubergines are a typical Neapolitan dish. Once cut into slices and lightly fried, the aubergines will be stuffed with provola and salami, passed in flour and egg and then fried again. Surely this is not a light recipe but as you can well deduce their flavor is truly amazing!
Usually in my house, especially on Sunday for lunch, these golden and fried eggplants are prepared with the filling of cooked ham and thin slices, but these ragas are really a whole other story;)
I greet you and I’m going to put the turbo on, before leaving for the holidays I have to program all the recipes on the site, so as to keep you company even under an umbrella and this obviously brings extra work, but I will do it! Basins and later: *

  • Doses for 4 people:
  • 3 medium eggplants
  • 250 gr of provola
  • 100 gr of sliced ​​salami
  • extravirgin olive oil
  • seed oil
  • flour 00
  • 2 eggs
  • salt
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 15 min
  • cooking: 15 min
  • total: 30 min

Method

How to make eggplants by pullastiello

Wash the aubergines and cut them into not too thin slices.

Heat the olive oil and when it is hot fry the eggplants inside.
Lift them with a slotted spoon and place them gradually on paper towels.

At this point stuff the aubergines with slices of provola and salami, then cover them with a second slice of aubergine.

Beat the eggs with the salt and prepare the flour.

Then pass the aubergines stuffed in the flour, on both sides, and then in the egg.

Heat the seed oil and when it is boiling fry the stuffed aubergines.
Always put them on paper towels once they are golden brown.

Your aubergines with pullastiello are ready to be brought to the table.

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