Polpette di Melanzane
Polpette di Melanzane are made with summer eggplant, bread, basil and mozzarella cheese. Start by cooking the eggplant, form into small bite-size rounds, then deep fry until golden brown. Serve immediately with tomato sauce or along side a green salad.
- Extra Virgin Olive Oil (as needed)
- 2 Garlic cloves (1 whole, 1 minced)
- 5 Large Egglplants (cut into cubes)
- 400 grams Bread (without the crust)
- Fresh Parsley (finely chopped)
- Salt & Pepper (to taste)
- Parmigiano Reggiano (grated, if desired)
- Peanut or Sunflower Oil (for frying)
- Flour (as needed)
- Egg (beaten)
- Breadcrumbs (as needed)
In a large sauté pan, heat a generous amount of olive oil and add the whole garlic clove. Sauté the garlic until blonded. Add the eggplant cubes and sauté until all the water has evaporated from the eggplant. Remove from heat and allow to cool.
Add in bread, chopped parsley and minced garlic. (You can also add a handful of Parmigiano Reggiano cheese to taste, as well as salt and pepper to flavor). Mix it all together.
Form part of the mixture into a small ball about the size of a golf ball. Lightly flour, then dip in the beaten egg and roll in the breadcrumbs until it is covered.
Fry in hot peanut or sunflower oil, turning halfway so they cook evenly.
Remove and transfer to paper-towel-lined plate to drain before serving.