Fried Eggplant Balls (Polpette di Melanzane)

Cut 2-3 medium eggplants (about 2 pounds total) into 1/2-inch thick slices.

Line a large colander with as many eggplant slices as possible and sprinkle the slices generously with salt. Lay another layer of slices on top of the first layer and sprinkle with salt. Continue until all of the eggplant slices are in the colander. Set the colander in a sink or over a large bowl and let sit for 30 minutes. The eggplant will release some liquid while resting. 

Preheat the oven to 350 degrees F.

Pat the eggplant slices dry with a paper towel. Place the slices on a baking so that they lay in a single layer.

Set the baking sheet in the upper portion of the oven and bake until the eggplant slices are tender and dry, about 30 minutes.

Place the eggplant slices in a food processor and pulse a few time to chop. Be careful not to chop it too fine. This took 3-4 pulses in my processor. Of course, you can always chop the eggplant by hand.

Scrape the eggplant into a bowl and add 1/3 cup freshly grated Parmesan cheese, 1 egg, a generous amount of freshly ground black pepper, 1/4 cup finely chopped flat-leaf (Italian) parsley, and 1/4 cup bread crumbs.

Mix well.

Whisk a second egg in a medium bowl. Gradually beat in 1 1/2 tablespoons flour to form a smooth batter.

Pour 1 cup of dry bread crumbs onto a plate or shallow dish and season with salt and pepper.

Form the eggplant mixture into balls slightly smaller than ping pong balls. Insert a bocconcini (mini mozzarella ball) or 1-inch cube of fresh mozzarella into each eggplant ball. Roll again in your hands so that the mozzarella is no longer visible.

Roll each eggplant ball into the egg/flour batter and then roll in the breadcrumbs. You can prepare all of the balls up to 2 or 3 hours in advance of frying them.

In a large skillet, heat 1/2-inch vegetable or canola oil over medium-high heat to about 375 degrees F. When you drop some of the egg batter in the oil, the batter should sizzle and immediately float to the top. On the first go-round, I heated the oil too high and the eggplant balls were black in about 5 seconds. I turned down the heat to medium and all was well for the next batch.

With a slotted spoon, lower the eggplant balls into the oil. You’ll have to do this in several batches. Once the balls are golden brown all over, remove with a slotted spoon and drain on a plate lined with paper towel. Repeat with remaining batches.

These can be served hot or room temperature. I love flexible food! Top each ball with a small dollop of plain Greek yogurt and sprinkle with finely chopped parsley.

Other eggplant recipes:

Cookin’ Canuck’s Eggplant & White Wine Polenta Stacks with Fresh Basil Sauce

Simply Recipes’ Eggplant & Red Pepper Terrine

Bitten’s Cold Eggplant Salad with Sesame Dressing

Adapted from a recipe by Marcella Hazan 

2 medium eggplants (about 2 pounds total)

Kosher salt & freshly ground black pepper

1/3 cup freshly grated Parmesan cheese

1/4 cup finely chopped flat-leaf (Italian) parsley, plus more for garnish

2 eggs

1 1/4 cup fine, dry, unflavored bread crumbs, divided

1 1/2 tbsp flour

3 ounces bocconcini or 1-inch cubes of fresh mozzarella (about 1 1/2 cups)

Canola or vegetable oil

1/2 cup plain Greek yogurt

Cut the eggplant into 1/2-inch thick slices. Line a large colander with as many eggplant slices as possible and sprinkle the slices generously with salt. Lay another layer of slices on top of the first layer and sprinkle with salt. Continue until all of the eggplant slices are in the colander. Set the colander in a sink or over a large bowl and let sit for 30 minutes. The eggplant will release some liquid while resting.

Preheat the oven to 350 degrees F. 

Pat the eggplant slices dry with a paper towel. Place the slices on a baking so that they lay in a single layer. Set the baking sheet in the upper portion of the oven and bake until the eggplant slices are tender and dry, about 30 minutes. Place the eggplant slices in a food processor and pulse a few time to chop. Be careful not to chop it too fine. Alternatively, chop the eggplant by hand.

Scrape the eggplant into a bowl and add the Parmesan cheese, 1 egg, a generous amount of freshly ground black pepper, 1/4 cup finely chopped flat-leaf (Italian) parsley, and 1/4 cup bread crumbs. Mix well.

Whisk a second egg in a medium bowl. Gradually beat in the flour to form a smooth batter. Pour 1 cup of dry bread crumbs onto a plate or shallow dish and season with salt and pepper.

Makes about 25 balls.