POLPETTE di MELANZANA alla PARMIGIANA | RICETTA SEMPLICE

Prepare the eggplant by cutting them and possibly roasting or frying them until soft.

In a bowl, combine the cooked eggplant, chopped basil, parsley, stale bread (soaked and squeezed), grated cheese, breadcrumbs, and eggs. Mix well to form a dough.

Shape the mixture into balls (polpette).

Coat the polpette in additional breadcrumbs.

Heat peanut oil in a pan and fry the polpette until golden brown.

For the sauce, sauté the shallots in olive oil until translucent.

Add the tomato passata and a pinch of salt, and let it simmer.

Serve the fried polpette topped with the tomato sauce and garnish with fresh basil.

Equipment Needed

Spice Level:

Dietary