Eggplants a pullastiello
- Energy Kcal 608
- Carbohydrates g 12.5
- of which sugars g 3
- Protein g 19.6
- Fats g 53.3
- of which saturated fat g 12.63
- Fiber g 2.5
- Cholesterol mg 158
- Sodium mg 910
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Makes: 4 pieces
- Cost: Low
PRESENTATION
Eggplant pullastiello? Oh, it’s straight from the heart of Campania’s kitchen, bringing that lively Neapolitan spirit to the table. I mean, it’s the kind of food folks in Naples whip up when they’re craving something crispy and totally packed with flavor. Really, it’s so so good. And you’ve got these eggplant slices, fried until they’re golden and stuffed. Every bite? Tender perfection. Seriously.
People say it reminds them of other Campania favorites like frittatine di pasta or mozzarella in carrozza. You know, the kind of Neapolitan eggplant recipe that shows up at family gatherings or just casual dinners. It’s not fancy restaurant food—more like homemade, quick, and all about those big, satisfying flavors. Pretty simple, right? You’ll get that rustic feeling, kind of like with graffe di Carnevale, but here it’s all about the eggplant pullastiello. A dish with roots deep in Naples traditions.
Some folks like to mix it up with this traditional eggplant recipe by swapping in zucchini or making more over-the-top versions with extra thick slices. They call them costolettes. And the real magic? When those moist eggplant slices soak up the oil, turning each bite into a taste of southern Italy. And here's the thing, it’s not hard to see why fried eggplant sandwich ideas like this get passed around. There’s just something inviting about melanzane pullastiello.
That mix of a tangy filling and the slight sweet note from the eggplant puts it right up there with any Italian eggplant dish. The kind you dig into with your hands. And nobody minds a bit of mess, right? Some say it’s like an eggplant parmigiana variation, but with a simpler, more playful twist. Whether you stick to the classic style or try out a mozzarella-stuffed version, you’re diving straight into Campania’s energetic kitchen. Full of surprises and always delicious. It’s a dish that really connects people, making it more than just a meal—it’s a shared experience of enjoying southern Italy's colorful culinary traditions.
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INGREDIENTS
- Ingredients for 4 pieces
- Eggplant 3 ¾ cups (300 g)
- Smoked provola cheese 7.1 oz (200 g)
- Neapolitan salami 1.75 oz (50 g)
- Eggs 3.9 oz (110 g) - (about 2 medium)
- Type 00 flour to taste
- Fine salt to taste
- Black pepper to taste
- for frying
- Vegetable oil to taste
How to prepare Eggplants a pullastiello
To prepare the eggplants a pullastiello, start by washing and drying the eggplants. Then move to the cutting board and slice the smoked provola (or mozzarella) into slices about 0.12–0.16 inches thick. Then cut the Neapolitan salami, after removing the casing, into slices about 0.04–0.08 inches thick 2. Move on to the eggplants: remove the two ends and the first two slices of the opposite sides 3.
Then cut them into slices also about 0.12–0.16 inches thick 4. Heat a pan with plenty of seed oil for frying, bringing it to a temperature of 284°F. Then immerse a couple of slices of eggplant at a time 5 and cook on both sides for a total of 1-2 minutes 6.
Drain the eggplant slices, dry them with some kitchen paper and place them on the cutting board, then add the slices of provola 7 and salami 8. Then close with another slice of eggplant and continue like this with all the others 9.
Break the eggs into a shallow and wide bowl, season with salt and pepper. Dip the stuffed eggplants first in the eggs 10 and then in the flour 11. Make sure the flour adheres well so that everything is compact and sealed within the egg and flour wrapper. Dip a couple of pieces at a time into the boiling oil at 284°F 12,
let them brown well for about 3-4 minutes 13, then drain on absorbent paper 14 and continue like this with all the others. Your eggplants a pullastiello are ready, just enjoy them while they are still very hot 15!