How to make
Oven - 390°F (200°C);
Flat tray covered with baking paper.
Wash the eggplants under running water, do not peel them, but only dry them with kitchen paper.
Cut them into slices, with the first slice being about 2-3 mm thick, followed by a second with a thickness of about 0.2″ (0.5 cm) and a third also with a thickness of about 2-3 mm.
With a small round metal mold, cut a hole in the middle of the slice with a thickness of about 0.5 mm, which will be filled with a circle of emmental cheese and a few pieces of ham, which can also be folded to fit well into the hole. The two thin slices of eggplant will serve as lids on both sides of the main one.
For clarification, it is good to place them on a wooden board, first placing a thin slice, covering it with one that has a cut circle and filling in it. Cover with a thin slice of eggplant, by pressing lightly.
The medallions are first rolled in flour on all sides, followed by eggs and finally dipped in breadcrumbs, rolling well on all sides.
Arrange them on the baking paper in the tray, season with salt to taste and sprinkle with a drizzle of olive oil.
Place them in the heated oven at 390°F (200°C) for about 20-25 minutes and bake until nicely golden brown.
The medallions can also be fried in hot fat.
The Eggplant Medallions (Medaglioni di Melanzane) are ready.
