Fried Aubergine Medallions with Grana Padano Riserva
3 aubergines 400 g ground beef 100 g Grana Padano Riserva 100 g breadcrumbs 2 eggs herbs salt pepper peanut oil (for frying)
In a bowl, combine the ground meat with chopped herbs and grated Grana Padano Riserva, adding salt and pepper, as necessary.
Knead until the mixture is dense and evenly combined.
Thinly slice the aubergine, top one slice with the filling and cover with another slice, then dip first in the beaten egg and then in breadcrumbs, making sure to cover the sides well so they don’t open up while cooking.
Fry the aubergine in plenty of peanut oil until golden, drain and let cool on kitchen paper towels. Season with salt and pepper and serve while still hot.