Italian Eggplant Meatballs / Polpette

An Italian in my Kitchen
Serves: 14 Save

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

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Directions

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