Wednesday, September 8, 2010

Chef Chuck's Fried Eggplant Balls




Polpette di Melanzana


An appetizer made with eggplant, parmigiana cheese, breadcrumbs, basil and eggs with a bit of mozzarella cheese nestled inside, then fried to perfection. Serve with a marinara sauce and this is a perfect vegetarian snack.


Fried Eggplant Balls
2 eggplants
1 cup parmigiano cheese, grated
1 cup breadcrumbs
2 eggs
2 tablespoons fresh basil, chopped
mozzarella cheese, cut in small chunks
salt and pepper
olive oil for frying
marinara sauce for dipping



Cut off ends of eggplants, peel and cut in chunks, boil for 10 minutes in salted water. Drain the eggplant and use a fork to squeeze excess liquid out. This is a very important step, so drain well. Place in a bowl, add cheese, breadcrumbs, eggs, basil, salt and pepper mix till combined. Heat olive oil in a frying pan. Make small balls and place a small chunk of mozzarella in the middle of each ball. Fry on all sides till golden brown, drain on a paper towel and serve with a marinara sauce.

10 comments:

  1. Looks like an exotic starter , i loved the flavors used in it.... a surprise packet indeed.

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  2. Oh my God. Do I dare? If I make these, I'll eat every last one.

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  3. Hi Ciao Chow Linda! Your right, I did!!
    Thank you:)

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  4. Hello sangeeta, The flavors were addicting!
    Thank you :)

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  5. WOW Chuck! I've never heard of this... what a great idea!

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  6. Hello Joe,You will love this one! Thank you:)

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  7. hello Chuck!!

    Brussels calling!! these fried eggplant balls look delightful!! oooh,..;yes!! Pretty & tasty at the same time!

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  8. Hello Sophie from Brussels!! Hope eggplant overcomes Brussels:) ~Thank you, nice to here from you~

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  9. I rarely use egg plant... this has got me thinking otherwise.

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  10. Hi Ash, If you try, I believe eggplant can reach a higher ground in your life!!
    Thank you :)

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