Fried Stuffed Eggplant (Melanzane Ripiene E Fritte)

Directions

1. Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the eggplants in the salted water for 10 min. Drain and dry well with paper towels.
2. Using a spoon or possibly melon baller, scoop out the eggplant flesh, leaving the skin of the 2 halves intact. Place the flesh in a large bowl. Add in 2 whole Large eggs, the Parmigiano, garlic, basil, and parsley. Season with salt and pepper and mix well to combine. Add in 1/4 c. of the bread crumbs and stir in.
3. Divide the mix proportionately among the eggplants, filling the shells, and then place a slice of provola in the center of each eggplant. Dredge each eggplant lightly in the flour, then the beaten egg, then the remaining bread crumbs.
4. In a large skillet, heat the extra virgin olive oil till almost smoking. Add in the eggplants and fry on both sides till cooked through, about 10 min. Drain on a plate lined with paper towels and serve.
5. This recipe yields 6 servings.