Fried Stuffed Eggplant: Melanzane Ripiene e Fritte

• 2 pounds small eggplants, slit lengthwise 3/4 up their length and left attached at the stem end
• 2 eggs, whole, plus 2 eggs, beaten
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped basil
• 1 tablespoon finely chopped parsley
• Salt and pepper, to taste
• 1/4 cup, plus 1 cup fresh bread crumbs, made from pane di casa
• 3/4 pound sliced provola cheese
• 1 cup flour
• 1/2 cup extra-virgin olive oil

1. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
2. Cook the eggplants in the salted water for 10 minutes.
3. Drain and dry well with paper towels.
4. Using a spoon or melon baller, scoop out the eggplant flesh, leaving the skin of the 2 halves intact.
5. Place the flesh in a large bowl.
6. Add 2 whole eggs, the Parmigiano, garlic, basil, and parsley.
7. Season with salt and pepper and mix well to combine.
8. Add 1/4 cup bread crumbs and stir in.
9. Divide the mixture evenly among the eggplants, filling the shells, and then place a slice of provola in the center of each eggplant.
10. Dredge each eggplant lightly in the flour, then the beaten egg, then the remaining bread crumbs.
11. In a large skillet, heat the olive oil until almost smoking.
12. Add the eggplants and fry on both sides until cooked through, about 10 minutes.
13. Drain on a plate lined with paper towels and serve.

eggplants, eggs, freshly grated parmigianoreggiano, garlic, basil, parsley, salt, bread crumbs, provola cheese, flour, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/mario-batali/fried-stuffed-eggplant-melanzane-ripiene-e-fritte-recipe.html (may not work)