Ingredients
1 kilo eggplant cut in pieces (4 large and long ones)
4 eggs
half cup freshly grated pecorino
half cup freshly grated Parmigiano Reggiano
1 finely chopped garlic clove
1 cup white bread crumbs
3 tablespoons fresh chopped (flat leaf) parsley
extra vergine olive oil also for frying
pepper
salt
Preparation
Bring a large pot of water to boil. Add the clean eggplant pieces and boil. Reduce the heat and simmer until the eggplant is tender. Drain the pieces on a paper towel and squeeze out the excess liquid. Roughly chop the eggplant and put in a bowl. Season with salt and pepper to taste. Add 2 eggs, the cheese, garlic, parsley and 3/4 of the bread crumbs and mix until moist. Make sure the mixture isn't too liquid! Otherwise add more bread crumbs. Beat 2 eggs in a bowl. Add some extra-virgin olive oil, salt and pepper to taste. Shape the eggplant mixture into small balls. Roll each ball in the egg mixture and then in the bread crumbs. Let the polpette rest for 15 minutes before you fry them. Fill a large pan halfway with olive oil. Heat the oil over medium heat and fry the polpette until crisp and golden brown. Buonissime!!!!
Love at first bite...
