Croc’Aubergine with Provolone Piccante

Croc’Aubergine with Provolone Piccante

Meat
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Ingredients

1
aubergine
3-4
slices of Italian cured ham
4
thick slices (3 mm) Provolone Piccante
*
flour
*
bread crumbs

Slice the aubergine to get 4 aubergine slices that are +/- 1 cm thick.

Lightly coat the slices in the flour and fry in a frying pan in the olive oil until they turn a nice golden brown.

Take a baking dish, line it with baking parchment and assemble the ingredients in the following order: one slice of aubergine – 1 slice of Provolone – 1 to 2 slices of ham (to taste) – 1 slice of Provolone – 1 slice of aubergine. Sprinkle the bread crumbs over the top and bake in the oven at 180°C until the Croc’Aubergine has turned golden brown and started to melt.

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