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https://www.raiplay.it/programmi/esem... - Fabio offers a quick and tasty recipe that combines classic eggplant cutlets with eggplant meatballs and that of making them like a cutlet: breaded and fried. Between the two slices of eggplant to be breaded and fried, they are stuffed with a typical meatball filling: eggplant, mint, egg, pecorino, breadcrumbs and diced scamorza cheese that remains stringy. For the breading he chose a mix of panko and classic breadcrumbs. Fabio prepares a pepper-based sauce to pair with it. Roasted pepper, traditionally served on Sicilian tables, was Fabio's starting point for creating this alternative ketchup. Ingredients for the croccolette: 2 purple aubergines 120 g of breadcrumbs 100 g of grated pecorino cheese 100 g of smoked scamorza cheese 1 egg 1 clove of garlic 1 bunch of mint extra virgin olive oil salt and pepper For the breading: 120 g of 00 flour water 2 eggs 120 g of panko 20 g of breadcrumbs 1 l of seed oil For the pepper ketchup: 2 red peppers 1 red onion smoked paprika 2 tablespoons of sugar 2 tablespoons of white vinegar 1 teaspoon of tomato paste extra virgin olive oil salt Cooking: 180° for 15 minutes