565
Ingredients
- 3 large eggplants total weight around 3 lbs (1350 grams)
- 1/2 loaf day old Italian bread (5 ounces)(150 grams)
- 2 cloves of garlic minced
- 2 eggs
- 1 cup Pecorino Romano cheese (100 grams)
- 1 cup breadcrumbs or more
- Salt and fresh cracked pepper to taste
- 1/4 cup Fresh parsley chopped
- 1/4 cup Fresh basil chopped
- 2 cups of oil for frying vegetable/canola/sunflower
Instructions
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Rinse eggplants cut stem off. Cut in half and cut in large cubes.
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Bring to a boil a large pot filled with water. Add salt. Divide the eggplants and boil in batches not to overcrowd the pot. Cook until eggplants are cooked through. Remove and drain in a colander.
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Once completely cool squeeze with your hand to completely remove access water.
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If the bread is very crusty remove some. Cut in cubes. In a food processor combine bread, garlic, parsley and basil. Pulse a few times on high. Combine bread mixture with eggplants, add eggs, Pecorino Romano grated cheese and adjust salt and pepper.
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Mix with your hands until all well amalgamated. If mixture is wet add a little of the breadcrumbs to absorb moisture. You can also add more cheese but careful because it can make them salty.
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Shape in 3 inch footballs, coat with breadcrumbs and fry. Oil should be 350 degrees Fahrenheit (180 Celsius).
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Turn once golden and cook the other side. Remove and drain on a paper towel.
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Can be served with a light, fresh tomato sauce or with a salad. Buon appetito!
