
Italian Eggplant Meatballs / Polpette
Ingredients (14)
- EGGPLANT FILLING:
- 2 medium globe eggplants (28 ounces) (800 grams)
- 1 large egg
- 1/2 cup freshly grated parmesan cheese (50 grams)
- 1/2 breadcrumbs (60 grams)
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1-2 dashes pepper
- 1-2 tablespoons freshly chopped Italian parsley (or to taste)
- 1/2 teaspoon oregano
- EXTRAS:
- 2-3 tablespoons bread crumbs (for rolling)
- 1-2 tablespoons olive oil
- 2-3 tablespoons freshly grated parmesan cheese
Directions
Learn how to make this recipe at An Italian in my Kitchen