Ingredients:
2 large round aubergines
150 gr. Cow's mozzarella
1 bunch basil
2 tablespoons of durum wheat
2 tablespoons flour
2 eggs
seed oil for frying
Cut the ends of the aubergines and then peel them (do not need to wash them or put them in salt). Cut into slices not too thick, about half a centimeter thick.
Cut the mozzarella into slices that are not too thick.
At this point, compose the medallion.
Take a slice of aubergine, place on top a slice of mozzarella, two basil leaves and close with another slice of aubergine.
Use the cow's mozzarella, because it does not have to make a lot of milk (you can also dry it a little).
Alternatively you can also use the provola.
For the breading, pass your medallion first in the flour, then in the beaten egg and then in the semolina (you can also use breadcrumbs or cornmeal to make it even more crisp).
You can make a double breading, passing the medallion then back into the flour, then egg and semolina.
Now fry. To check if the oil has reached the temperature, there is a very simple method: put a toothpick into the oil and, if bubbles are formed around it, it means that it is ready.
When the medallions are golden, let them dry on kitchen paper and serve.
