polpette di melanzane

eggplant patties


3     large eggplants
2     lightly beaten eggs
1     cup grated parmigiano cheese
8     large basil leaves chopped fine
1½  cups breadcrumbs or as needed
1     tablespoon minced garlic
1     teaspoon dried oregano
  freshly ground black pepper
  olive oil as needed for frying

Preheat the oven to 375 F.  Slice the eggplant in half lengthwise and place it in
the oven for thirty minutes or until cooked through, but still firm . Let the
eggplant cool and  coarsely mash half the eggplant in a large bowl and chop the
other half.

Mix the eggplant together, then add the eggs, grated cheese, minced garlic,
dried oregano, basil and pepper. Add about 1/2 cup of breadcrumbs and stir
until the eggplant is easy to handle and holds together. If the mixture is too
moist, add more breadcrumbs.

Form the eggplant mixture into flat cakes about the size of a small egg and
dredge them in breadcrumbs.

Heat some olive oil in a large pan over moderate flame and add the eggplant.  
Allow each side to turn golden brown.

Serve with lemon wedges.
                                                           the food of the eolian islands and sicily

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