Steps

• To make the eggplant meatballs, wash and trim the eggplant, then cut it in half lengthwise.

• Prick the eggplant skin with a fork, place it on a baking dish lined with parchment paper. Lay a few basil leaves on top and bake in a preheated oven at 392°F for 30 minutes.

• Once cooked, remove the eggplant from the oven and peel off the skin. Put the flesh in a colander, cover with parchment paper and press with a weight (a bottle or a jar) to remove excess water.

• Meanwhile, in a skillet brown the garlic in a drizzle of extra virgin olive oil. Then add the tomato passata and some basil leaves. Salt and cook for at least 5 minutes. At the end of cooking remove the garlic clove.

• Cut the mozzarella into small cubes and let it drain to remove excess moisture.

• When the eggplant flesh has cooled, transfer it to a bowl, add the tomato passata, mozzarella, grated Parmesan and breadcrumbs. Salt and mix the ingredients until you obtain a compact mixture.

• In a bowl beat the eggs with a fork and prepare two plates: put some flour on one and breadcrumbs on the other.

• Using your hands take a small amount of the eggplant mixture and form balls the size of a walnut. Coat the meatballs in flour, then in the beaten eggs and finally in the breadcrumbs.

• Repeat the process twice, so as to obtain a firmer coating that will prevent the mozzarella from leaking out during cooking.

• Place the meatballs on a baking sheet lined with parchment paper and bake in the already hot oven at 392°F for 15 minutes, until golden. Serve hot, enjoy!

• If you make one of my recipes share it using the hashtag #ricettedilibellula.

  

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