INGREDIENTS PER 8 PEOPLE
aubergines, 16 slices cut long side and ½ cm thick
cooked ham, 4 slices
silane caciocavallo cheese, 8 slices
salt and pepper to taste
Boil the aubergines slices for a few moments. Spread half of them on a flat surface, lay over half slice of cooked ham and one of caciocavallo ; cover with the slices left pressing well. Dip each “aubergine sandwich” in the egg, lightly beaten with salt and pepper, then in breadcrumbs. At the end fry in hot oil and serve right after. In Calabria, they put an anchovy fillet instead of ham.