Eggplant Balls

By á-2825

Ingredients

• 2 tablespoons salt
• 4 large eggplants , peeled, stem removed, and cut into quarters lengthwise
• 2 cups panko bread crumbs or more if needed
• 2 eggs
• 1/2 cup grated Pecorino romano cheese
• 2 cloves garlic, finely minced
• 1 bunch Italian parsley, chopped to yield 1/4 cup
• 2 tsp dry oregano
• pinch crushed red pepper to taste
• 1/2 cup sunflower or other neutral flavored vegetable oil

Details

Servings 24
Adapted from ricorlando.blogspot.com

Preparation

Step 1

Bring 8 quarts of water to a boil and add 4 tablespoons salt. Add the eggplants and boil until soft, about 10 minutes.

Remove the eggplants from the water and drain well, pressing out all of the water.
When the eggplants have cooled, coarsely chop them and place them in the work bowl of a stand mixer.

Add all other ingredients and mix until the eggplant is broken down completely.
If the mixture is too wet, add a little more panko until it is tight enough to roll into meatballs.
Roll golf ball sized balls and pan fry in hot oil until golden all around.

*Bake in a casserole dish smothered with your favorite red sauce, topped with four cheese mix
(recipe below) or mozzarella.
Ric's 4 Cheese Mix
1/2 cup pecorino romano
1/2 cup crumble gorgonzola
1/2 cup smoked gouda, grated
1/2 cup fontinella or provolone, grated