{"id":668,"date":"2023-02-10T23:39:30","date_gmt":"2023-02-10T21:39:30","guid":{"rendered":"http:\/\/www.light-recipes.top\/?p=668"},"modified":"2023-02-10T23:39:31","modified_gmt":"2023-02-10T21:39:31","slug":"sicilian-aubergines-in-a-carriage","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=668","title":{"rendered":"Sicilian aubergines in a carriage"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">We can really prepare aubergines in many ways: parmigiana, grilled, fried, baked and so on and so forth.&nbsp;For me they are the undisputed queens of the table!&nbsp;As a child, meatballs with eggplant was my favorite dish.&nbsp;The recipe that I am showing you today sees them as the protagonists of a tasty and stringy dish, also excellent for an aperitif or a delicious appetizer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A typically Sicilian dish and like many recipes from the South, it&#8217;s not exactly dietetic, but absolutely delicious!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The ingredients for this recipe are:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 large eggs<\/li>\n\n\n\n<li>8 slices of aubergines,<\/li>\n\n\n\n<li>200 grams of Parmesan<\/li>\n\n\n\n<li>4 slices of mozzarella<\/li>\n\n\n\n<li>4 slices cooked ham<\/li>\n\n\n\n<li>&nbsp;breadcrumbs for breading<\/li>\n\n\n\n<li>flour for breading<\/li>\n\n\n\n<li>Salt and Pepper To Taste<\/li>\n\n\n\n<li>extra virgin olive oil for frying (or seed oil)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">The preparation<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">First, wash the aubergines well.&nbsp;Dry them and cut them into rounds of about 3 cm. Cut the fiordilatte into slices and let it lose all the excess milk.&nbsp;We grate the Parmesan and keep it handy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a bowl, beat the eggs with a fork and add the grated cheese, salt and pepper.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Then place the bowl with the eggs plus two soup plates on the worktop, pour the flour into one and the breadcrumbs into the other.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We take 2 slices of aubergine and form a sort of sandwich: on top of the first we place a slice of fior di latte and one of ham, with the second we go to close our sandwich.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Now all that remains is to pass this &#8220;sandwich&#8221; first in the flour, then in the egg and finally in the breadcrumbs, we repeat this operation 2 times.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We take a large pan with plenty of extra virgin olive oil, bring it to temperature and dip our aubergines.&nbsp;Let them brown well on both sides, then remove them with a slotted spoon and place them on oven paper.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Let&#8217;s serve them on the table still steaming, please!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I just have to say goodbye and see you next recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We can really prepare aubergines in many ways: parmigiana, grilled, fried, baked and so on and so forth.&nbsp;For me they are the undisputed queens of the table!&nbsp;As a child, meatballs with eggplant was my favorite dish.&nbsp;The recipe that I am showing you today sees them as the protagonists of a tasty and stringy dish, also [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-668","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - 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