Polpette di Melanzane (Neapolitan Eggplant Meatballs Recipe)

Step 1

Preheat oven to 225°C (400°F).

Step 2

Place the eggplants on a baking tray and pour oil on them.  Make sure the eggplants are properly coated with oil.

Step 3

Place the eggplants in the oven for 25 to 30 minutes or until they turn soft.

Step 4

Take the baking tray out of the oven and let the eggplants cool down.

Step 5

Cut the eggplants in half and scoop the insides with a spoon.  Be careful; they might still be hot.

Step 6

Place the scooped eggplant on a strainer to start draining.

Step 7

In a medium bowl, combine the strained eggplant, Parmigiano Reggiano, parsley, breadcrumbs, salt and pepper, and egg.  Mix to combine properly.

Step 8

Start forming the balls by using a tablespoon to scoop some mixture and use your hands to form it into shape.

Step 9

Roll the eggplant balls into the remaining breadcrumbs.

Step 10

Heat vegetable oil on a small or medium pan. The oil should be enough to cover half of the eggplant balls.

Step 11

Once the balls turned brown on all sides, take them out of the pan and place them on top of a kitchen paper to remove excess oil.

Step 12

Eggplant meatballs are now ready for serving!