Crispy Eggplant Fritters With Smoked Mozzarella
Delicious crispy eggplant fritters filled with melted smoked mozzarella, coated in seasoned breadcrumbs and fried until golden brown. These Italian-inspired appetizers combine the rich flavors of eggplant, Parmesan, fresh herbs, and smoky cheese.
Ingredients
- •2 large eggplants
- •1¼ teaspoons salt
- •½ cup olive oil
- •2 large eggs
- •¾ cup finely grated Parmesan cheese
- •1¼ cups plain dry breadcrumbs
- •¼ cup fresh Italian parsley
- •1 tablespoon fresh thyme
- •¼ teaspoon ground black pepper
- •1½ tablespoons all purpose flour
- •4 ounces smoked mozzarella cheese
- •recipe note
Cooking Instructions
- 1.
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 oil. Pat eggplant dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely.
90 min
- 2.
Whisk 1 egg, grated Parmesan 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 1/4 -inch-diameter balls. Press 1 piece smoked 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.
20 min
- 3.
Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.
15 min
