Italian Eggplant Patties (polpettti De Melanzane)

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 baby eggplants, skin-on and diced
• 2 teaspoons salt
• 1/2 cup extra virgin olive oil
• 2 cracked garlic cloves, plus
• 2 finely chopped cloves
• 1 teaspoon dried hot red chili pepper, diced
• 2 eggs
• 3 tablespoons pecorino romano cheese
• 1 1/4 cups italian seasoned breadcrumbs
• 1 1/2 cups vegetable oil or 1 1/2 cups light olive oil
• 1 tablespoon fresh flat-leaf italian parsley, finely chopped

Recipe

• 1 place the diced eggplant and (must leave skin on or will not come out right) in a small deep bowl. season with salt and compress with heavy object. let it stand for approximately 1 hour. squeeze out excess juice and set aside.
• 2 in a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper, eggplant for approximately 3 minutes until garlic brown and crisp. discard the garlic.
• 3 in a bowl, beat eggs, add grated cheese, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. add the eggplant, , 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
• 4 heat vegetable oil in a large non-stick frying pan or skillet. wet your hands and begin to scoop 1/2 cup of mix to make patties. start to fry when oil is very hot. cook for 4 minutes on each side until golden brown. remove from pan and place on tray lined with paper towels to cool and absorb excess oil. serve immediately.