Eggplant Saltimbocca
recipe

A delightful and delicious recipe that brings the flavors of Italy to your home. This eggplant saltimbocca is a perfect choice for vegetarians and will leave your taste buds wanting more!
Preparation Time: 40 minutes
Serving Size: 4
Ingredients:
- 2 medium eggplants
- 150 g fresh mozzarella
- 100 g prosciutto or vegetarian option like smoked tofu
- Fresh sage leaves
- 100 ml olive oil
- Salt and black pepper to taste
- 2 tbsp balsamic vinegar
- Fresh basil for garnish
Instructions:
1. Slice the eggplants into about 1 cm thick rounds. Sprinkle salt over the eggplant slices and let them rest for 15 minutes. This removes excess moisture and enhances the flavor.
2. Rinse the eggplant slices under cold water and pat them dry with paper towels.
3. Heat olive oil in a pan over medium heat. Fry the eggplant slices on both sides until golden brown and tender. Remove from the pan and place on paper towels to drain.
4. Take one eggplant slice, add a slice of mozzarella and prosciutto, along with a couple of sage leaves. Cover with another eggplant slice.
5. Repeat step 4 with the remaining eggplant slices.
6. Fry the stuffed eggplants in the pan for a few more minutes until the cheese melts and all ingredients are heated through.
7. Serve warm with balsamic drizzle and garnish with fresh basil.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 12 g
- Carbohydrates: 15 g
- Fat: 18 g
- Fiber: 5 g

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