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Ingredients
| eggplants: 2 lbs |
| salt: 1 1/4 cups |
| olive oil: 2 cups |
| eggs: 2 |
| parmesan cheese (grated): 3/4 cup |
| bread crumbs: 1 1/4 cups |
| parsley: 1/4 cup |
| fresh thyme: 1 Tbl |
| black pepper: 1/4 tsp |
| all-purpose flour (unsifted): 1 1/2 Tbl |
| mozzarella cheese, nonfat: 4 oz |
Crispy Eggplant Fritters with Smoked Mozzarella
Credit: www.epicurious.com
User rating:
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Prep Time
20 min -
Cook Time
90 min -
Servings
18 serving(s)
Tags
- Preheat oven to 350°F.
- Cut eggplants crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes.
- Brush 2 large baking sheets with oil.
- Pat eggplant dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely.
- Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in medium bowl.
- Stir in chopped eggplant (mixture will be soft).
- Spread 1 cup breadcrumbs on plate.
- Whisk 1 egg and flour in another bowl.
- Press and shape eggplant mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese.
- Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.
- Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat.
- Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain.
- Sprinkle with salt while warm and serve.