Eggplant Balls (Polpette di Melanzane)
Extra virgin olive oil
2 cloves Garlic
1 cup Bread crumbs
1/2 cup Romano cheese grated 1/2 cup grated parmiggiano reggiano
1 stem Rosemary
Oil for frying
Peel the eggplant and cut them in 1 inch square ro smaller
Put the eggplant in some water and salt for 1/2 hour drain and squeeze them
In a pan add the oil, the garlic, the eggplant, salt and pepper
Add rosemary, and some parsley
Cook the eggplant until soft. If needed add a little of water – about 1/4 of a cup
When it is done cooking, let it cool and remove the garlic, the rosemary, and the parsley
Drain it very well and make sure all the water is out. You can use a kitchen cloth to squeeze.
Put the drained eggplant in a bowl, add eggs, the cheeses, the bread crumbs, minced parsley and pressed garlic
Mix all very well. If it too soft add more bread crumbs
Form the croquet as you would do for meat balls. They should be about 2-inch rounded, not too big
Coat the croquet with flour.
Beat some eggs and then coat the croquet in them
Lastly, coat the croquet with bread crumbs.
Put the frying oil in the pan (I use extra virgin olive oil to fry).
When hot, fry the croquet for 4 or 5 minutes or until golden brown
Set the croquet on papper towel to absorve the oil.
Lay them on a bed f greens
If you like make a lite tomato sauce . When the sauce is ready add the croquet let them simmer for 5 minutes .
Serve enjoy buon appetito