Aubergines with Asiago

This recipe is a delicious Italian second course that can be ideal also for vegetarian people. It is made with round aubergines and Asiago cheese: the best result it is obtained if you use round and not long aubergines because they allow you to obtain large slices that you can cover with the Asiago cheese. In addition the ideal type of Asiago to use is the Asiago of medium ageing that melt easier and has a sweeter taste than that ageing. This Italian recipe can be use also for vegetables based appetizer.


INGREDIENTS (for 4 people):
1 – 2 Round Aubergines
1 Egg
50 g of Breadcrumbs
30 g of Asiago (Italian Cheese) in slices
Coarse Salt
Extra virgin olive oil for fry

PREPARATION TIME: 20 minutes

COOKING TIME: 30 minutes

WINE: Riviera Ligure di Ponente Vermentino Doc (White Wine)

PREPARATION
Wash the aubergines and cut them in slices of 0.5 – 1 cm thick. Then place the slices of aubergines in a colander a sprinkle them with some salt in order to remove their excess of water, after 10 minutes squeeze them gently.

Preheat the oil in a pan. Now place in a dish the egg and beat it and in another dish the breadcrumbs. Put each slice in the dish with the beaten egg and cover them with the egg then put them in the dish with the breadcrumbs and cover them with it.

Fry the aubergines until they become golden,

when they are ready place them over a sheet of cooking paper in order to remove the oil in excess.

Cover the bottom of a baking pan with a sheet of baking paper, place over it the slices of the aubergines and place on it the slices of Asiago cheese and bake for about 10 minutes until the Asiago cheese become melted.

Serve them hot with the addition of tomatoes.
This is the result:

BUON APPETITO!