Stuffed aubergines.

DI Chiara Maci | 19 Mar 2019


A second dish or a very tasty appetizer.

Stuffed aubergines with stretched-curd cheese.

I cooked them in oven to stay a little lighter but obviously fried ones are even tastier.

For the stuffing I used ham and sweet provola cheese but you can vary with the kind of cheese you like best.



1 round black aubergine

100g baked ham

80g of sweet provola cheese

100g of flour

1 or 2 eggs

150g of breadcrumbs


Extra virgin olive oil


– Wash the aubergines, dry them well and cut them into slices of about 1cm each.

– Grill them in a lightly greased pan with a little extra virgin olive oil.

– Salt them lightly and place a little baked ham and a slice of provola on half of the slices.

– Close with the other half.

– Place the flour, the beaten egg with a pinch of salt and the breadcrumbs in three separate bowls.

– Pass then each stuffed aubergine in the flour first, then in the beaten egg and finally in the breadcrumbs.


– Place them on a baking tray or on a baking sheet covered with parchment paper, put a little olive oil and bake for about 15 minutes at 180-200c, turning them half-cooking and until they are golden brown.

– Serve the stuffed aubergines hot and tasty.

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