Crispy fried eggplant fritters bound with cheese, herbs and breadcrumbs — good warm or at room temperature.
Ingredients
2 large eggplants
3 large cloves garlic, minced
3 tablespoons each chopped basil and parsley
½ cup grated Parmigiano Reggiano
1 beaten egg
3 tbs. fine fresh breadcrumbs
2 cups Sicilian filtered extra virgin olive oil for frying
salt and fresh ground black pepper to taste
Directions
Preheat the oven to 350° and bake the whole eggplants about an hour until cooked through.
Peel once cool enough to handle, and mix the pulp with the remaining ingredients (except the frying oil) by hand until well blended.
Heat the olive oil in a large frying pan over high heat and drop in tablespoons of the mixture, cooking about 2 minutes, turning once, until golden. Drain on paper towels and serve.
