Recipe - Polpette di Melanzane (eggplant patties)
Posted: Mar 6, 2014
(pic above not shown with sauce added)
This is a classic Italian recipe for eggplant patties. The only change I have made to the traditional recipe is to bake them instead of frying so I can enjoy them more often!
- 3 medium Italian eggplants
- 2 free range eggs (whisked)
- 2 cups bread crumbs
- 1 cup parmigiano cheese (shredded)
- 1 cup parsley (fine chopped)
- Salt & pepper
- Olive oil
- 1 bottle of crushed tomatoes
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- Dried basil, oregano
- 4Tbsp Olive oil
- Prepare the eggplant in the morning or night before by peeling and cutting into one inch slices, and steaming them for 10 minutes. Squish and drain the excess water from the eggplants and then place them into a colander lined with paper towel and place in the fridge on top of a bowl. This will pull most of the water out of the eggplant which will help when forming the patties. If you are unable to do this step, just ensure that after you steam the eggplant try to drain as much water out of them as possible.
- Start the sauce by pouring 1/2 the olive oil into a sauce pot and heating on low medium heat. Place the onions and the garlic into the pot and sauté on low heat until translucent (~8min). Pour in the crushed tomatoes and cook on medium heat for ~30mins. Add in the salt, dried/fresh basil and oregano to taste.
- Turn the oven on to 400F.
- Place the eggplants into a mixing bowl with parmesan, whisked eggs, breadcrumbs, salt and parsley. Mix well with hands.
- Form the patties from the mixture and place into a baking dish coated with 1 tbsp. of olive oil, and place in the oven for ~30 min. To brown the top of the patties, place the oven on broil for the last 5 min.
6. Cover the eggplant with the tomato sauce. Finito!
Nutrition Facts per serving (serves ~6)
Per serving: ~3 patties
Kcal ~ 275 Carb ~ 30g Fibre ~11g Protein ~15g