DIFFICULTY: 3
1 hour and 35 minutes
INGREDIENTS PER 4 PEOPLE
large eggplants, 3
bread crumbs, 5 tbsp
grated Parmigiano Reggiano, 1,7 oz
eggs, 2
pine nuts, 3 tbsp
eggs, 2
all purpose flour, 1 tbsp
fresh basil, 1 bouquet
olive oil for frying, to taste
salt, to taste
pepper, to taste
PROCEDURE
Wash, remove the stalks from the eggplant, cut into cubes and put to one side on a colander. Sprinkle with salt and leave for half an hour.
Rinse and dry the eggplant than boil for 15 min. After cooking, drain and squeezes the eggplant.
In a bowl mix the cubes of eggplant with beaten eggs, chopped basil, Parmesan cheese, pine nuts, breadcrumbs, flour, salt and pepper. Mix and forms into balls.
Fry in the fryer at 170°C until they will be golden.
Thanks to Cooking Elena.
