The Best Italian Eggplant Recipe- Crispy Eggplant Meatballs

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option.

Slice 2 large eggplants in half lengthwise.

Score the flesh of the eggplant in a crisscross pattern without puncturing the skin.

Add eggplant halves to a baking sheet lined with parchment paper.

Brush the tops of the eggplants with about 2 tablespoons of olive oil and sprinkle liberally with salt.

Place the eggplants in a 400°F oven with the wider ends facing the back and roast for about 50 minutes until very soft.

Let the eggplants cool slightly before handling.

Scoop out the flesh into a strainer over a bowl, breaking it apart and letting it sit for about 15 minutes to drain excess liquid.

Add the mashed eggplant to a large bowl along with 1/3 cup of grated pecorino romano cheese and 1/2 cup of grated parmesan.

Crack in 1 egg and tear about 10 basil leaves into the mixture.

Add 3/4 cup of plain breadcrumbs, 1/4 teaspoon each of garlic powder and onion powder, and a big pinch of salt and pepper.

Stir everything together until evenly mixed and fully incorporated.

Take about 2 tablespoons of the mixture and roll it into a ball between your palms until smooth and compact.

Drop the balls into a dish with about 1/2 cup of plain breadcrumbs and toss to coat.

Roll the balls in your hands again to lock in the shape with a thin layer of breadcrumbs.

Continue forming the rest of the balls, aiming for about 20 fritters total.

Heat a small pot with about 1.5 inches of neutral frying oil to 350°F.

Carefully guide the meatballs into the oil using a slotted spoon, cooking about 5 or 6 at a time.

Nudge the meatballs around in the oil to prevent sticking.

Fry until golden brown and crispy, about 4 minutes.

Place the fried meatballs onto a wire rack to drain excess oil.

Serve hot with tomato sauce for dipping or a squeeze of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens