Italian Eggplant Balls (Use Just Like Meatballs) Fry or Bake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 18 |
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I've made these for a long time. These Italian eggplant balls are a great substitute for meatballs. Use them just like meatballs, in sauces, in recipes, as a side dish, etc. They can be a vegetarian substitution for many dishes. I like these best fried because I like them crispy. You could bake them instead. They go great parmesan style too, in a casserole dish, topped with sauce, parmesan & mozzarella cheese then baked... Ingredients:
3 tablespoons extra virgin olive oil |
6 -8 garlic cloves, minced (i use food processor & finely mince garlic, onion & eggplant) |
1 very large eggplant (or 2 medium sized eggplants, peel 1st then dice in food processor) |
1 tablespoon water |
1 1/2-2 cups italian seasoned breadcrumbs |
1/2 cup fresh parsley, chopped (i mince this in food processor too) |
2 eggs, beaten |
1/2 cup grated mozzarella cheese |
1/3 cup grated cheese |
Directions:
1. In food processor, prepare the ingredients that need to be minced or diced mentioned above.
2. In a large saucepan, heat oil & gently sauté garlic until golden brown.
3. Add diced eggplant & water – then cover & simmer under low heat until eggplant is VERY soft. Drain if watery when done then transfer to large bowl.
4. Combine eggplant, breadcrumbs, parsley, eggs and cheese in large bowl. Let stand for 20 minutes.
5. Form into balls (same size as you prefer your meatballs to be) and fry in olive oil in large pan or bake in over for 30-35 minute at 325º or until brown.
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