Cesarina Emanuela presents Melanzane a Pullastiello

03/16/2026

If there’s one dish that embodies a Sunday family lunch, it’s definitely Melanzane a Pullastiello, a traditional recipe from Campania. Crispy on the outside, soft and gooey on the inside, with the aroma of basil and the rich taste of provola cheese and salami, it’s a delight that pleases everyone, loved by both adults and children.

Today, bringing us straight into the heart of Neapolitan tradition, is our Cesarina Emanuela from Naples, who shares her personal version of the recipe, filled with small family secrets and a deep passion for cooking.

“This recipe was passed down to me by my mother, who usually prepared it as an appetizer for Sunday family lunches; it was always loved by everyone”.

But where does this curious name come from? There are several theories, but one of the most widely accepted has to do with the filling. Some say that the mix of provola, salami, and basil resembles the stuffing often used for chicken.

The preparation is simple, yet the result is spectacular. Take slices of eggplant, fill them with provola, salami, and a few basil leaves, cover with another slice of eggplant, dip in batter, and fry until perfectly golden.
If you’ve never tried them, take note of this recipe, because once you make them, your Sundays will never be the same!

Melanzane a Pullastiello

Between tradition and flavor: discover the dish that brings back childhood memories

DifficultyEasy

Preparation time45m

Cooking time5m

Servings4

Ingredients

3 medium eggplants (about 600 g / 1.3 lbs)
200–250 g smoked provola cheese (or another melting cheese like mozzarella or caciocavallo)
100–150 g Neapolitan salami slices (or cooked ham as an alternative)
Fresh basil leaves
2 large eggs
All-purpose flour, as needed
Salt and pepper, to taste
Sunflower or peanut oil for frying

Method

Wash the eggplants and cut them into slices, not too thin.
Heat the oil and, when it’s hot, fry the eggplant slices.
Lift the eggplants with a slotted spoon and place them one by one on paper towels to drain.
Once cooled, fill the eggplants with slices of provola, basil, and salami.
Cover each with a second slice of eggplant.
Beat the eggs with salt and pepper and prepare the flour on a plate.
Coat the stuffed eggplants in flour on both sides, then dip them in the egg.
Heat the oil in a pan and, when hot, fry the stuffed eggplants.
Place them on paper towels once golden.
Your Melanzane a Pullastiello are ready to serve – enjoy!