From the kitchen of Larry Galbraith
In a bowl, mix together:
2 large eggplants, cut into 1/2″ cubes
2 tsp salt
1/4 c olive oil
Spread in a pan, roast @ 425 until brown & tender, about 30 minutes, flipping half way through.
While warm, move to a bowl, mash.
Add:
2 cloves garlic, minced
1 egg
1 c bread crumbs, soaked in 3/4 c milk
1/2 c grated peconio cheese
1/4 c basil leaves, chopped
1/4 c parsley leaves, chopped
salt & pepper, to taste
Roll into balls.
Set aside.
Pour 2 c breadcrumbs in a bowl.
Roll eggplant balls in breadcrumbs, coating completely.
Fry in vegetable oil, turning as needed, until golden brown.
Place fried balls on a paper towel lined plate.
They are a great side to pasta.
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