Polpette di Melanzane (Eggplant Balls): (about 30)
- 2 eggplants
- 2 eggs
- a handful grated Parmigano
- a handful breadcrumbs
- 1 clove of garlic
- salt, pepper and parsley to taste
- oil for deep frying
Bring a large pan with water to a boil. Wash and dry the eggplants and cut them into small cubes. Cook them for about 15 minutes. Drain the eggplant and leave to cool down in a colander to drain the access moist. When the eggplant has cooled down, grab a handful of eggplant at a time and press out as much moist as you can.
Place all the remaining ingredients (except the oil for deep frying) in a bowl and mix in the eggplant. The mixture should not be to wet nor to dry. If you try to roll the balls they should be firm and stick easily. You can always add more cheese or breadcrumbs if needed. Roll balls from the mixture. We had about 30.
For deep frying everyone uses their own method. I always use sunflower oil because it is cheap and a bit more healthy. Heat the oil in a large pan. You know the oil is hot enough when you drop a small piece of bread and that crunches up nicely. Deep fry the balls in batches for a couple of minutes for each batch until they are crispy on the outside and golden brown.