Eggplant breaded with speck and sweet provoletta

• 2 Round aubergines
• 100 g Speck (very thinly cut)
• 100 g Sweet provolone (thinly sliced)
• 2 Oxheart tomatoes
• 1 Chopped rocket
• qb Spontaneous oregano
• qb Breadcrumbs
• 50 g Parmesan Cheese
• qb Coarse salt
• qb Light Type Olive Oil (for frying)

To prepare the breaded aubergines with speck and sweet provoletta, first wash the aubergines and cut them into horizontal slices. Arrange them in a colander alternating aubergines and a pinch of salt, and after an hour, remove the excess water, wash and dry them.

Break the eggs into a bowl, pour the grated cheese, the previously chopped rocket with a crescent and carefully emulsify until all the ingredients are bound together, then dip the aubergines one by one, and then in the grated bread.

In a large non-stick pan pour a fair amount of oil for frying, and brown the aubergines on both sides in the oil boiling.

When the aubergines are golden, place them on a serving dish covered with kitchen paper in order to absorb the excess oil.

Take a slice of aubergine, place on it a slice of speck, a slice of provoletta, a slice of tomato, a pinch of Origan and another slice of aubergine, and continue until all ingredients are used up.

Turn on the oven to 180 °, put the aubergines on a baking sheet and bake them for 15 minutes.

The aubergines breaded with speck and sweet provoletta can be kept in the refrigerator for a couple of days if they are specially covered with cling film.

Useful Tips

The aubergines are excellent as per the recipe, but if you want a lighter version, after having breaded, put them on a baking sheet lined with parchment paper spaced one from the other, and season them only with a drizzle of oil. Then bake at 180 degrees for about 20 minutes, turning them halfway through cooking, and then proceed with the rest of the recipe.