Empanada Stuffed Eggplant

Empanada Stuffed Eggplant
ingredients:
4 medium eggplants
300 grs. mozzarella sliced ​​thin
300 grs. ham sliced ​​thick

Other Ingredients:

4 to 6 eggs, beaten
300 grs. breadcrumbs
1 saucer flour
Oil for frying
How to Prepare:
Cut the eggplants thickness of two (2) inch by length, so do not get too thin.
Make the cut in half, without going to the end, so that the two parts come together.
If you want you can soak with salt water or vinegar and water for 20 'minutes. (optional).
Drain all water from the sauce, then dry well with paper towels.
Place inside a beech eggplant sandwich of ham and a slice of mozzarella inside folded.
Pass the flour, then in beaten egg and finally in breadcrumbs. Beat well to remove excess flour.

Fry in hot oil until golden brown on both sides.
Lower the heat so that it is well cooked.

Note:
If you want you can put in the stuffing just a slice of mozzarella or ham.

When placing the cheese, do not bend when frying drain and leave out the eggplant.