Ingredients
- One large eggplant 1
- Ham 120 g
- Stringy cheese 60 g
- Basil a few leaves
- Eggs 2
- Bread crumbs to taste
- Extra virgin olive oil to taste
Steps
1.
For starters, wash the eggplant, remove the stem and with a slicer, or a mandolin or a sharp knife, cut into thin slices lengthwise. (about 8 slices)
2.
Now, cut the cheese into slices.
3.
At this point, wrap the cheese and a basil leaf around a ham slice making small pockets, and put one of them in each slice of eggplant.
4.
Next up, fold each stuffed slice in half and secure it with one or two toothpicks.
5.
Dip the slices first in the egg batter, then roll them in breadcrumbs.
6.
And now, turn on the stove and put on it a large pot containing a generous amount of extra virgin olive oil.
7.
Deep fry the pockets at about 180 degrees until golden brown, drain on paper towels and eat them piping hot.