Aubergine san jacobos with ham and cheese
Aubergine sandwiches filled with ham and scamorza, breaded and pan-fried until the cheese melts.
Active time40 min
Cooking25 min
Total45 min
Add to my week
Loading your week…
Ingredients
- 2 aubergines
- 2 eggs
- 250 g sliced cooked ham
- 200 g wheat breadcrumbs for coating
- 200 g wheat flour for coating
- 250 ml olive oil for frying
- 3 g fine salt
- 250 g plain scamorza cheese
Preparation
Wash and dry the aubergines, then remove the stalks. Cut into rounds about 5 mm thick. Thinly slice the scamorza and trim the ham to fit within the rounds. Salt the aubergines. Divide the ham and cheese over half the rounds, then cover with the others, matching similar sizes. Press gently to hold them together.
2 aubergines250 g sliced cooked ham3 g fine salt250 g plain scamorza cheese- knife
- chopping board
Put the flour and breadcrumbs on separate plates. Crack the eggs into a shallow bowl and beat with a fork. Coat each sandwich in flour, shake off the excess, then cover in beaten egg and breadcrumbs, including the edges. Lay flat until ready to cook.
2 eggs200 g wheat breadcrumbs for coating200 g wheat flour for coating- plates
- shallow bowl
- fork
- tray
Heat the oil in a frying pan over medium heat. Add the sandwiches without crowding and fry for about 3–4 min per side. Turn carefully with a spatula. The coating should be golden, the cheese melted and the aubergine tender when pierced with a knife. Lower the heat and cook longer if the coating browns too quickly. Work in batches and drain on kitchen paper. Discard the coating mixture and egg left on the plates.
250 ml olive oil for frying- frying pan
- spatula
- knife
- kitchen paper
Allergens
- Eggs
- Gluten
Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration