Baked eggplant cutlets with ham and cheese, Italian recipe for baked eggplant cutlets.
The eggplant cutlets breaded and stuffed with ham and cheese until an appetizer or a second summer and spring delicious. There are many methods to prepare eggplant cutlets, but I have tried one infallible, which allows you to get eggplant soft, tasty and cooked very well, all without frying anything, but simply baking them in the oven, without sacrificing taste.
To prepare this goodness, after slicing the eggplants I brush them with oil and do a quick pre-cooking in the oven, only after the step in the egg and breading and stuffing. Once the cutlet is assembled, it is baked again until you get a nice crunchy breading and the eggplant simply amazing, which have nothing to envy to the fried version!
Let’s go to the kitchen, I’ll tell you step by step my recipe. If you want to stay up-to-date on my recipes you can follow my facebook fanpage.
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Ingredients
Tools
Steps
Rinse the eggplant, remove the ends and cut into 1/3 inches thick slices. I prefer to always choose a large eggplant, to get big records.
Arrange the eggplant discs on a baking sheet covered with baking paper, salt lightly and brush with olive oil on one side and then on the other.
Bake in a ventilated oven at 430 ºF (200 C)for ten minutes or until you notice that the eggplants begin to take color.
Collect the freshly baked slices in a plate, cover with another plate and let stand for ten minutes, so the steam will soften them.
Meanwhile, beat the eggs in a bowl and prepare a breading with parmesan and breadcrumbs.
Pass each slice in the beaten egg and then in the breading, gently pressing, so that it adheres well.
Place half of the slices on the baking sheet, place the ham and cheese and cover with another slice of eggplant.
Squeeze a little with your hand and let it form a large stuffed cutlet
Place half of the slices on the baking sheet, place the ham and cheese and cover with another slice of eggplant.
Mash a little with your hand and let a large stuffed cutlet form, sprinkled with a little oil, sprinkle with a little more breading and go back 10 minutes in the oven at 355 F(180 ºC).
Obtained a golden crust and crunchy, baked and brought to the table still warm and stringy.
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Varied doses for servings