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Eggplant Meatballs

This Eggplant Meatballs recipe uses Pecorino Or Parmesan Cheese. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 3/4 cup

Method (preview)

1. 1

   Add eggplant to 4 quarts of boiling water. Return water to boil, then reduce heat and simmer until tender, about 10 minutes.

2. 2

   Put eggplant into a bowl with 1 egg, grated cheese, mint, currants, pine nuts, and bread crumbs.

3. 3

   Mix thoroughly.

4. 4

   Season with salt and pepper.

5. 5

   The mixture should be moist but not wet.

6. 6

   If necessary add more bread crumbs.

7. 7

   Beat the remaining eggs in a shallow bowl.

8. 8

   Shape the eggplant mixture into balls about 1-1/4".

9. 9

   Coat each ball with egg and then rollin bread crumbs.

10. 10

    Let the breaded polpette rest for atleast 10 minutes in the refrigerator or other cool place.

11. 11

    Heat oil in frying pan.

12. 12

    Fry eggplant in batches until golden brown all over.

13. 13

    Drain on paper towels after cooking.

14. 14

    Transfer polpette to a large saucepan and add tomato sauce.

15. 15

    Simmer over medium-low heat for 30 minutes, stirring gently on occassion.