I know I reference my Dad quite a bit, but he loved cooking just as much as I do. Most of what he cooked was stricly Italain because as a the youngest boy of 11 sibblings he was always helping out in the kitchen. One of the things my Dad made was eggplant meatballs, I adore these meatballs becasue I love eggplant and I think they taste just as good as full meat meatballs. I love serving these with my Sunday gravy. It is a nice change of pace with pasta and it still feels indulgent.
I hope you give these a try the make a great subsitiue for meat. I generally bake my regular meatballs and rarely fry them anymore, but I for these Polpette di Melanzane, frying yeilds the best result.
Italian Eggplant Meatballs...Polpette di Melazane
A great alternative to meat, of an Italian classic, that's, easy, and delicious!
- 1 large eggplant peeled and diced
- 1 egg
- 2 cloves of minced garlic
- 1/3 cup of grated Pecarino Romano cheese
- 1 tsp. of dried parsley
- 2 slices of torn stale bread
- 1/2 cup of bread crumbs sepearted in a small bowl
- Kosher salt and cracked black pepper
- Homemade marinara or store bought sauce
- In a large saucepan, add diced eggplant and enough water to cover. Bring to boil and let cook down for about 15 minutes or so. Add a pinch of salt.
- When egplant is soft and turned dark green, remove from stove. Drain and strain into a large strainer, pressing firmly to remove excess water. When drained, empty into large mixing bowl. Add the torn bread slices, garlic, cheese, parsely, egg, salt and pepper. Mix well.
- Form into balls, rolling in breadcrumbs to make a dry coating, Move to large plate and let sit in refirgerater for at least an hour.
- Remove eggplant balls from oven. In a large frying pan, heat about two tablespoons of EVOO, on medium high heat. Withough crowding pan, add in eggplant balls. Brown well on all sides. Remove to serving plate. Serve with hot marinara sauce or over pasta, Sprinkle with freshly grated cheese if desired. Mangia!