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E Mulignane a pullastiello: short curiosity of the Neapolitan tradition

The stuffed eggplant, better known by the name of mulignanane alla pullastiello, can be considered both an appetizer and a typical second course of the Neapolitan tradition. According to many, the name derives from the way the eggplants were stuffed and are still prepared: in fact, after being cut and stuffed with eggs, provola cheese, parmesan cheese, pecorino cheese, and ham, the eggplants are rolled up and then fried, just the filling then would remember the way to prepare the stuffed chicken, hence the name "pullastiell". As tradition dictates, the melenzane on the tables of the family can never miss, for this the mulignana a pullastiello together with the parmigiana of melenzane, are considered a must have for Sunday lunches and not only.


  • 3 eggplants ( 300 gr, medium/ large)

  • 250 gr provola ( or other ex: caciocavallo)

  • 100 grams of ham cut into slices

  • extra virgin olive oil

  • 2 large eggs

  • flour

  • seed oil (necessary for frying)

  • flour 00 q.b.


Wash and cut the eggplants into slices not very thin. Dip them in plenty of oil to fry and pour them on a paper towel.

Fill the eggplant with slices of provola cheese and raw ham and then cover them with a second slice of eggplant.

Put them in flour and egg and then fry them again. Lift them and put them again on a paper towel.

Your mills at the Pullastiello are ready to be eaten!! BUON APPETITO

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