Adapted from Vegetables from an Italian Garden.
Prep Time: 40 minutes
Serves 4
¾ to 1 large eggplant, trimmed
6 basil leaves, chopped
1 clove garlic, chopped
7 slices day-old crusty bread, diced
2/3 cup grated pecorino cheese
2 eggs, lightly beaten
all-purpose flour, for dusting
scant ½ cup olive oil
salt and pepper
fresh or jarred tomato sauce, to serve
(1.) Bring a pan of salted water to a boil.
(2.) Add the eggplant and cook until very soft, then drain and chop.
(3.) Put into a bowl, add the basil, garlic, bread, grated cheese, and eggs, season with salt and pepper, and mix gently to a soft dense mixture.
(4.) With floured hands, scoop up small portion of the mixture and shape into ovals, then flatten slightly. Dust with flour.
(5.) Heat the oil in a skillet.
(6.) Add the eggplant balls, in batched, and cook over medium heat, turning occasionally, until golden brown.
(7.) Remove with a slotted spoon and drain on paper towels.
(8.) Serve hot or cold with a fresh tomato sauce on the side.
Article and recipe from www.gardendesign.com
