Ingredients
- 2 ½ cups (500 g) eggplants
- 2 slices of bread
- Breadcrumbs, as needed
- Grated Parmesan cheese
- 1 egg
- Fresh basil
- ¼ cup (50 g) mozzarella or scamorza
- Salt and pepper, to taste
- Extra virgin olive oil (for baking) or seed oil (for frying)
Instructions
Prepare the Eggplants
Wash the eggplants and bake them whole in a preheated oven at 200°C (392°F) for about 1 hour, until very soft.
Let them cool slightly, then scoop out the flesh and place it in a bowl.
Make the Mixture
Add bread, breadcrumbs, egg, grated Parmesan, basil, salt, and pepper.
Mix until you obtain a compact but soft mixture, adding more breadcrumbs if needed.
Shape the Meatballs
Form small meatballs using a spoon.
Insert a small piece of mozzarella in the center of each.
Roll into balls and coat with breadcrumbs.
Bake Option
Arrange the meatballs on a baking tray lined with parchment paper.
Drizzle with olive oil and bake at 180°C (356°F) for about 20 minutes.
Turn occasionally and finish with grill mode for the last 2 minutes.
Frying Option
Heat plenty of oil in a deep pan.
Fry a few meatballs at a time for about 2 minutes until golden.
Drain on paper towels.
Serve
Serve hot, with a crispy exterior and a soft, melty center.