Eggplant Polpette 1 large male Manurba Zangara Egg plant 1 c. parmesan cheese 1 ½ Italian bread crumbs 2 lg. egg yolks ¼ tsp garlic salt ¼ tsp black pepper Cut ends off of eggplant and divide length wise. Add to a lg. pot with boiling water and cook until tender. Remove eggplant and drain well removing as much water as possible. Chop up eggplant extra fine with peeling. Now add all the remaining ingredients and form into what looks like meat balls. May have to add extra ¼ c. bread crumbs due to moisture in egg plant. Using an iron skillet with enough oil to fry add meatballs and fry golden brown on all sides. Drain on paper towels. Serve hot with favorite dipping sauce. Enjoy.
Posted on: Wed, 12 Jun 2013 14:34:49 +0000
Trending Topics
Recently Viewed Topics
© 2015