Description
Polpette di melanzane are delicious eggplant balls, perfect as an appetizer or main dish. They are crispy on the outside and tender inside.
Ingredients
Scale
- 2 large eggplants
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Cut the eggplants into cubes and boil them until soft.
- Drain the eggplants and mash them well.
- Mix in breadcrumbs, Parmesan, eggs, garlic, parsley, salt, and pepper.
- Shape the mixture into small balls.
- Heat olive oil in a pan and fry the balls until golden brown.
- Drain on paper towels and serve hot.
Notes
- You can bake the eggplant balls instead of frying for a lighter version.
- Serve with marinara sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4 balls
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 50mg
Keywords: eggplant balls, Italian appetizer, vegetarian recipe, polpette di melanzane