Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Eggplant Fritters with Mozzarella
Eggplant Fritters with Mozzarella
(Frittelle di Melanzane con Mozzarella)
2 large eggplants (2 pounds total)
1 and 1/4 teaspoons salt, divided
Extra virgin olive oil (for brushing and frying)

2 large eggs
3/4 cup finely grated Parmigiano cheese
1 and 1/4 cups plain dry breadcrumbs, divided
1/4 cup finely chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1/4 teaspoon ground black pepper
1 and 1/2 tablespoons all purpose flour
4 ounces mozzarella cheese (preferably smoked), cut into 1/2-inch cubes (about 20 cubes)
Preheat oven to 350F.

Cut eggplants crosswise into 1/2-inch thick slices.

Place on layers of paper towels.

Sprinkle with 1 teaspoon salt; let stand 30 minutes.

Brush 2 large baking sheets with olive oil.

Pat eggplant dry; arrange in single layer on prepared sheets.

Brush lightly with olive oil.

Bake until eggplant is tender and dry, about 1 hour.

Cool slightly; chop coarsely.

Whisk 1 egg, grated Parmigiano cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in medium bowl.

Stir in chopped eggplant (mixture will be soft).

Spread 1 cup breadcrumbs on plate.

Whisk 1 egg and flour in another bowl.

Press and shape eggplant mixture into 1 and 1/4-inch diameter balls.

Press 1 piece mozzarella into center of each ball, making sure eggplant mixture covers cheese.

Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.

Pour enough olive oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat.

Working in batches, add balls to skillet; saute until browned, turning often, about 4 minutes.

Using slotted spoon, transfer to paper towels to drain.

Sprinkle with salt and serve. Serves 6.
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