Italian Fried Eggplant Balls Recipes

Steps:

• For the eggplant: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or a 9-by-13-inch glass or ceramic baking dish with vegetable oil cooking spray. Place the eggplant, cut-side up, on the prepared baking sheet. Make 1/2-inch-deep slits over the surface of the eggplant halves using a paring knife. Drizzle with the olive oil and bake until golden and tender, 40 to 45 minutes. Cool for 10 minutes.
• For the filling: Scoop out 1 cup of flesh from the eggplant, using a spoon, and place in a food processor. Blend until the eggplant is smooth. Add the cheese, breadcrumbs, basil, egg, garlic and parsley. Pulse until the mixture is thick enough to form into balls, adding extra breadcrumbs as needed. Scoop 25 balls of the mixture, each about 2 tablespoons, onto a baking sheet using a small cookie scoop.
• For the sauce: Bring the marinara and red pepper flakes to a simmer in a small saucepan over medium heat. Cook 5 minutes, stirring occasionally. Keep warm over low heat until ready to serve.
• For assembly: Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way. Heat the oil over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 4 minutes.) In batches, fry the eggplant balls until golden, about 1 minute. Drain on paper towels.
• Serve the fried eggplant warm or cold with marinara sauce and the grated pecorino cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
• Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
• Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

Steps:

• In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
• Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
• Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
• In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

Steps:

• In food processor, prepare the ingredients that need to be minced or diced mentioned above.
• In a large saucepan, heat oil & gently sauté garlic until golden brown.
• Add diced eggplant & water - then cover & simmer under low heat until eggplant is VERY soft. Drain if watery when done then transfer to large bowl.
• Combine eggplant, breadcrumbs, parsley, eggs and cheese in large bowl. Let stand for 20 minutes.
• Form into balls (same size as you prefer your meatballs to be) and fry in olive oil in large pan or bake in over for 30-35 minute at 325º or until brown.

Steps:

• Heat cooking oil until hot. Put eggs and flour in separate bowls. Dip each eggplant slice, first in the flour, then in the eggs, until throughly covered on both sides. Place each eggplant slice in the pan and cook until golden brown. Place eggplant slices in baking pan. Top each with marinara sauce and bake for 10 minutes. Serve with grated Parmesan cheese.

Steps:

• 1. Preheat oven to 350 degrees. Grease a baking sheet lightly.
• 2. Heat olive oil in pan and sauté garlic till fragrant, about 1 or 2 minutes. Add eggplant cubes and water. Cover pot and let simmer on low, stirring occasionally so it doesnt stick. Simmer for about 20 minutes or until eggplant cubes are completely softened. I keep mushing them as I check them. If by chance it seems very liquid, drain the liquid out.
• 3. After eggplant is soft, put to the side and let it cool off until it is room temperature.
• 4. When cool, add the 2 eggs and mix well. Add the parmesan cheese.... and please, use fresh shaved into big shavings. It makes a big difference! Add the bread crumbs and salt and pepper and mix everything very well.
• 5. Put mixture in the refrigerator for about 20 minutes. This will make forming the balls or patties easier.
• 6. Form into balls or patties. Place on the greased sheet, and bake for 30 minutes turning them after 20 minutes. You could also fry them in oil for a crisper texture.
• 7. Endless possibilities with these! Would make a perfect eggplant parmesan sandwich with the addition of mozzarella cheese slice and a bit of sauce! Can use in any recipe calling for meatballs. Could even put them in a casserole and top with sauce and more cheese.
• 8. Delicious and simple! My step daughter brought a friend to visit who is a vegetarian who has never had eggplant! This is a very good recipe for the introduction of eggplant. The texture is much like a meatball and the flavor is subtle. She now LOVES eggplant! :) I served them with spaghetti and red sauce.