Stuffed eggplant medallions: the recipe for a delicious dinner!

published on 8 May, 2017 at 17:54
These baked eggplant medallions are really tasty and easy to make. They are ready in just 30 minutes and are perfect for a light and tasty dinner.

INGREDIENTS FOR 5 MEDALLIONS:
1 round eggplant
100g ham
100g provola cheese
flour, as needed
breadcrumbs, as needed
2 beaten eggs

DIRECTIONS
Slice the eggplant into thin slices. Fill two slices of eggplant with a slice of ham and one of provola cheese. Cover the medallion in flour, dip it in the beaten egg (seasoned with salt, pepper, and Parmesan cheese), and cover in breadcrumbs. Bake for 30 minutes and serve.
If you want a golden, crunchy crust all you need to do is pour a bit of oil on top of each medallion.
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