Stuffed Eggplant Empanada - Rectified

Stuffed Eggplant Empanada - Rectified

ingredients

4 medium eggplants , cut into thick slices 2 inchesCut in half sandwich type
filling:300 grs . sliced ​​ham200 grs . sliced ​​musarelaOther Ingredients:
4-6 beaten eggs300 grs . breadcrumbs ( flour moldy )1 saucer of flourOil for fryingHow 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 both parties get together .If you want you can soak with salt water or vinegar and water for 20 ' minutes . (optional ) .Drain all water from sauce, then dry well with paper towels.Place within a beech eggplant sandwich of ham and a slice of musarela within folded .Spending in flour , then in beaten egg and finally in breadcrumbs . Beat well to remove excess flour .
Fry in hot oil until browned on both sides .Lower the heat so that it is cooked through
Note :If you want you can put in the stuffing just a slice of mozzarella or ham .
When placing the cheese , fold it when not frying drain and leave out the eggplant .
Note :Do not confuse breadcrumbs that is moldy oven roasted and ground , with manioc flour , appearance and the like. Not equal .Cassava flour is a tuber , breadcrumbs is bread . ;Are two very different things ." You can not substitute one for the other ."