Friday

Polpette di Melanzane

Okay, so really they are just baked eggplant balls but the Italian name sounds nicer.

Our eggplant plant are very prolific this year and aside from breaded, baked and topped with cheese and sauce I was having trouble finding something that the kids would eat.

Then I made these and they gobbled them up.


3 large eggplants (or a variety of small ones, usually I cover 2 baking sheets with the sliced eggplant)
~2 cups Panko bread crumbs
1 egg
2 cloves garlic
1 onion
salt and pepper to taste
A handful of fresh basil and oregano
1/2 cup Parmesan cheese
olive oil


First peel and slice the eggplant and place on a baking sheet. Drizzle with olive oil and roast for 30-45 min at 350*.

 
When they are done, transfer them to the food processor. Add in the onion and garlic and blend until smooth. Stir in the egg, Parmesan and bread crumbs. Add the fresh herbs and pulse to combine.  Season with salt and pepper to your taste.

Spray your baking sheets and form the mixture into "meatballs". It should be soft, but workable. Bake at 350* for about 25 minutes until golden and slightly crusty.



Serve plain, with tomato sauce or over pasta.

3 comments:

  1. Looks fabulous! Oh, how I wish the eggplant would have taken off this year. Alas...next year will be better!

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