Italian Fried Eggplant Balls Recipes

ITALIAN EGGPLANT MEATBALLS / POLPETTE

Steps:

• Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.

CALABRESE FRIED EGGPLANT

Steps:

• For the eggplant: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or a 9-by-13-inch glass or ceramic baking dish with vegetable oil cooking spray. Place the eggplant, cut-side up, on the prepared baking sheet. Make 1/2-inch-deep slits over the surface of the eggplant halves using a paring knife. Drizzle with the olive oil and bake until golden and tender, 40 to 45 minutes. Cool for 10 minutes.
• For the filling: Scoop out 1 cup of flesh from the eggplant, using a spoon, and place in a food processor. Blend until the eggplant is smooth. Add the cheese, breadcrumbs, basil, egg, garlic and parsley. Pulse until the mixture is thick enough to form into balls, adding extra breadcrumbs as needed. Scoop 25 balls of the mixture, each about 2 tablespoons, onto a baking sheet using a small cookie scoop.
• For the sauce: Bring the marinara and red pepper flakes to a simmer in a small saucepan over medium heat. Cook 5 minutes, stirring occasionally. Keep warm over low heat until ready to serve.
• For assembly: Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way. Heat the oil over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 4 minutes.) In batches, fry the eggplant balls until golden, about 1 minute. Drain on paper towels.
• Serve the fried eggplant warm or cold with marinara sauce and the grated pecorino cheese.

SIMPLE ITALIAN FRIED EGGPLANT

Steps:

• Wash and dry eggplant. Cut of the stems at both ends. Using a sharp, serrated knife, or a Mandoline cut the eggplant into 1/4 inch round pieces leaving the skin on.
• Lie the eggplant slices onto a large platter slightly overlapping. Sprinkle salt onto eggplant. Layer if needed but, salt each layer. When done, let eggplant rest for 15 so the brown, bitter juice can "sweat out."
• Meanwhile, heat the oil on med/high heat in a large frying pan and make the dredging station: Put flour onto a paper plate (easier clean up) and the beaten eggs into a shallow bowl. Line a platter with two paper towels for draining the fried eggplant.
• When eggplant slices are done sweating out the bitter, brown juice, dip them in this order: first in the flour and then dunk them in the eggs until fully coated with egg on both sides and then in the frying pan. Repeat these steps. The next step talks more about frying.
• Fry eggplant slices in med/high heat 365 degrees if using an oil thermometer, for about 3 minutes per side or until golden brown. Thicker slices will need to cook a bit longer. Drain the fried eggplant slices on the paper towel-lined platter.

TASTY FRIED EGGPLANT BALLS

Steps:

• In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
• Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
• Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
• In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

ITALIAN FRIED EGGPLANT BALLS

Steps:

• Place eggplant in a pot of salted water, bring pot to a boil. Let eggplant cook until tender; drain well.
• In an electric food processor, combine eggplant, flour, egg, white pepper, and pepperoncini. Blend until a smooth paste is formed.
• In a heavy pot or deep fryer, heat vegetable oil to 375 degrees F (190 degrees C). Drop eggplant paste into the oil one spoonful at a time. Fry until the eggplant balls are golden. Salt to taste and drain on paper towels before serving.

EGGPLANT PARMESAN BALLS BAKED OR FRIED

Steps:

• 1. Preheat oven to 350 degrees. Grease a baking sheet lightly.
• 2. Heat olive oil in pan and sauté garlic till fragrant, about 1 or 2 minutes. Add eggplant cubes and water. Cover pot and let simmer on low, stirring occasionally so it doesnt stick. Simmer for about 20 minutes or until eggplant cubes are completely softened. I keep mushing them as I check them. If by chance it seems very liquid, drain the liquid out.
• 3. After eggplant is soft, put to the side and let it cool off until it is room temperature.
• 4. When cool, add the 2 eggs and mix well. Add the parmesan cheese.... and please, use fresh shaved into big shavings. It makes a big difference! Add the bread crumbs and salt and pepper and mix everything very well.
• 5. Put mixture in the refrigerator for about 20 minutes. This will make forming the balls or patties easier.
• 6. Form into balls or patties. Place on the greased sheet, and bake for 30 minutes turning them after 20 minutes. You could also fry them in oil for a crisper texture.
• 7. Endless possibilities with these! Would make a perfect eggplant parmesan sandwich with the addition of mozzarella cheese slice and a bit of sauce! Can use in any recipe calling for meatballs. Could even put them in a casserole and top with sauce and more cheese.
• 8. Delicious and simple! My step daughter brought a friend to visit who is a vegetarian who has never had eggplant! This is a very good recipe for the introduction of eggplant. The texture is much like a meatball and the flavor is subtle. She now LOVES eggplant! :) I served them with spaghetti and red sauce.

ITALIAN EGGPLANT BALLS (USE JUST LIKE MEATBALLS) FRY OR BAKE

Steps:

• In food processor, prepare the ingredients that need to be minced or diced mentioned above.
• In a large saucepan, heat oil & gently sauté garlic until golden brown.
• 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.
• Combine eggplant, breadcrumbs, parsley, eggs and cheese in large bowl. Let stand for 20 minutes.
• 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.