Ingredients
LARGE OVAL EGGPLANTS
3
SMOKED SAUCE
280 grams
COOKED HAM IN CICE
50 grams
PITTED BLACK OLIVES
30 grams
TOMATO SAUCE
30 grams
DRIED OREGANO
qb
FOR THE BREAKING
EGG
2
00 FLOUR qb BREAD CRUMBS qb
SALE qb FOR THE ROASTED PEPPER SAUCE PEPPERS RED MEDIUM 2 CHERRY TOMATOES 5 EXTRA VIRGIN OLIVE OIL 1 tablespoon APPLE CIDER VINEGAR 1 teaspoon BASIL 1 bunch FRESH OREGANO qb SALE qb FOR FRYING PEANUT SEED OIL 1 liter Eggplant panzerotti are a delicious and tasty summer appetizer prepared with fresh seasonal vegetables. Roasted eggplants, stuffed with an appetizing mixture of scamorza, cooked ham, olives and tomato sauce, are closed into a half-moon shape, then coated with a rich breading and then fried in boiling seed oil: for a delicious dish . In the mouth, fragrant on the outside and fibrous at the heart, excellent to bring to the table also as a substantial and satisfying second course.

Perfect to open a festive lunch or dinner in the company of friends, eggplant panzerotti can also be served at appetizer time with your favorite dressing. We accompany them with a delicious sauce with Mediterranean aromas that is obtained by mixing the roasted peppers with the diced cherry tomatoes, a generous sprig of basil, a few fresh oregano leaves, a tablespoon of extra virgin olive oil and a splash of apple cider vinegar but Alternatively, you can also dip them in tzatziki or aioli sauce. For an impeccable result, we suggest coating the shorts with a double breading of eggs, flour and breadcrumbs: this way they will be perfectly sealed, preventing the filling from escaping during cooking, and they will be even more crispy.

If you wish, you can replace the scamarza with asiago, fontina, provola or mozzarella, taking care, however, in the latter case to squeeze it well and let it drain from the whey.

If you like, you can use mortadella, salami, bresaola, or speck instead of cooked meat, or you can skip the cured meat and try a vegetarian variant. Those who pay special attention to their figure can place the panzerotti on a baking tray lined with baking paper, sprinkle them with a splash of oil and bake them at 180°C for about 20 minutes, while those who have an appliance at home can cook. Place them in a deep fryer with no added fat.

For this preparation, choose large, oval eggplants with firm flesh, to obtain slices of the appropriate size to fill and, to eliminate the characteristic bitterness, let them drain in a colander with a pinch of coarse salt for at least half an hour. hour.

Discover how to prepare eggplant panzerotti following the step-by-step procedure and tips. If you liked this recipe, also try the zucchini panzerotti.

How to prepare eggplant panzerotti

Step 1
Wash the eggplants, dry them and cut them into slices approximately 1/2 cm thick.
1
.

Step 2
Grill the eggplants on a hot griddle
2
and keep it aside.

Step 3
Meanwhile, prepare the filling: place the diced scamorza cheese in a tall, narrow bowl with the pitted black olives, the diced cooked ham, the tomato sauce and a little dried oregano.
3
.

Step 4
Blend everything well until you get a thick mixture, then transfer it to a bowl and form many balls the size of a walnut.
4
.

Step 5
Place a tablespoon of filling on top of each roasted eggplant slice.
5
.

Step 6
Fold the eggplants over the filling to obtain a half moon.
6
and seal the edges well.

Step 7
Prepare the ingredients for the breading: place the beaten eggs with a pinch of salt in one bowl, the flour in another, and the breadcrumbs in the last.
7
.

Step 8
Dredge the stuffed eggplants
8 in flour
, making sure it sticks well on both sides and eliminating any excess.

Step 9
Then pass them through the beaten eggs.
9
.

Step 10
Panale in breadcrumbs
10
.

Step 11
Proceed to double breading the eggs.
11
.

Step 12
Finish with breadcrumbs
12
.

Step 13
Fry the panzerotti in a saucepan with plenty of boiling seed oil until golden and crispy, then remove them with a slotted spoon.
13
.

Step 14
Let them drain on a sheet of paper straw.
14
.

Step 15
Prepare the sauce. Brown the peppers in a skillet and then let them cool completely in a paper bag. Once cool, transfer them to a plate and peel them.
15
.

Step 16
Remove the seeds and internal white filaments and cut them into fillets.
sixteen
.

Step 17
Collect the roasted peppers in a glass jar along with the quartered cherry tomatoes, a tablespoon of oil, vinegar, a pinch of salt, a few fresh oregano leaves and a sprig of basil.
17
.

Step 18
Blend with a hand blender until you obtain a creamy and smooth sauce.
18
.

Step 19
Bring the eggplant panzerotti to the table and serve them with the pepper sauce.
19
or other favorite dressing.

storage
Eggplant panzerotti can be stored in the refrigerator, in an airtight container, for a maximum of 1 day. When serving, we suggest warming them in the oven for a few moments so that they are hot and fragrant again.

The pepper sauce, for its part, can be kept in the refrigerator for 2-3 days, tightly closed in an airtight container.