Weekends call for a quick and easy snack, and these stuffed eggplant fritters are the perfect recipe!


  1. Place eggplant in a colander set over a bowl and toss with 2 tsp salt flakes. Set aside for 30 minutes. Rinse under cold running water. Pat dry. 
  2. Lay half the slices on a board. Top each slice with 1 slice of mozzarella, and prosciutto half. Top with remaining eggplant slices and press. 
  3. Place flour, egg, and breadcrumbs in 3 separate bowls. Coat each fritter in flour, then egg, then breadcrumbs, then repeat the egg and another layer of breadcrumbs.
  4. Half-fill a saucepan with oil and heat.
  5. Preheat the oven to 180°C. Working in batches, cook fritters for 3 minutes on each side or until golden. Remove with a slotted spoon and drain on a paper towel. Transfer to a baking tray and bake for 10 minutes or until eggplant is cooked through.

Are you ready to start creating?

Find My Store Now!

Sign up for latest news, tips and special offers

  • Hidden