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15 min

“In carrozza” eggplants with Gorgonzola Pdo


  • 100 g Gorgonzola Pdo
  • 16 slices of grilled eggplant from the day before
  • 50 g spicy salami
  • basil
  • flour to taste
  • 2 eggs
  • breadcrumbs to taste
  • salt
  • pepper
  • frying oil


  1. Arrange the grilled eggplant slices on a cutting board and stuff them with Gorgonzola Pdo,
    3 slices of spicy salami, a basil leaf, and close with an eggplant slice.
  2. Continue until all ingredients are used up.
  3. Bread them by first dipping them in flour, then in egg and finally in breadcrumbs.
  4. Fry them in plenty of hot oil until golden brown.
  5. Drain them, add a pinch of salt, and serve immediately.