Eggplant croquettes (polpette di melanzane) with ricotta and Parmesan
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Eggplant croquettes (polpette di melanzane)
One of the most delicious things ever invented, and they vanish fast whenever we make them at our cooking school. Best fried just before serving, but just as good at room temperature on a hot day.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 servings
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 4 medium eggplants
- 200 g (7 oz) dry breadcrumbs, plus extra for coating
- 1 medium potato, steamed and mashed
- 60 g (¼ cup) ricotta
- 30 g (⅓ cup) Parmesan, finely grated
- 2 eggs
- A bunch of parsley, finely chopped
- 2 garlic cloves, finely chopped
- Salt and pepper
- Oil, for frying
Instructions
- Preheat your oven to its highest temperature.
- Make a few lengthwise slits in the eggplants and bake for 45 minutes to an hour, until soft inside. Let cool.
- Peel the eggplants, squeeze out as much water as you can in a clean dish towel, and chop finely.
- Add the rest of the ingredients, season with salt and pepper and mix well. If the mixture is too soft to shape, add more breadcrumbs.
- Shape into croquettes (balls or small logs) and roll them in breadcrumbs.
- Shallow-fry in hot oil until golden brown all over, then drain on paper towels.
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