Eggplant Fritters with Mozzarella
(Frittelle di Melanzane con Mozzarella)
Ingredients:
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)
Directions:
Preheat oven to 350°F.
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.