Sunday, August 18, 2013

Italian American Girl Recipe - Eggplant Polpettone - Meatless Version

There's nothing like meatballs to go with the traditional Italian American Sunday dinner, which includes pasta.  But one thing about summer, my mother always made an eggplant version of a traditional meatball. I shared this photo via Facebook and it literally went viral in minutes and I had many requests from our community to share my mother's recipe, so here it is:

Eggplant Polpettone -

  • 1 eggplant (light purple)
  • 3 eggs
  • 2 cups of bread crumbs
  • 5 spoons of grated cheese ( Romano preferred)
  • 1 tsp. of salt to taste
  • 1 tsp. black pepper
  • 7 leaves of basilica chopped
Boil the eggplant in cubes till tender, drain them and squeeze water out.  Combine the bread crumbs, eggplant, eggs and all other ingredients.  Mix until it's completely evenly combined.  Begin forming balls about 3 inches long and 2 inches thick.  Fry in vegetable oil till brown.  Si Mangia! Let us know how your versions turn out.  

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