Method

Prepare the Eggplants:

Preheat your oven to 400°F (200°C).

Cut the eggplants in half lengthwise and place them on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt. Roast for about 30 minutes, or until the flesh is tender and slightly browned.

Scoop the Flesh:

Allow the eggplants to cool slightly. Using a spoon, scoop out the flesh and place it in a large mixing bowl. Discard the skins.

Mash the Eggplant:

Using a potato masher or fork, mash the eggplant flesh until smooth. You want a creamy texture that will hold the meatballs together.

Mix the Ingredients:

Add the breadcrumbs, grated Parmesan, parsley, minced garlic, egg, and salt and pepper to the bowl. Mix until all the ingredients are well combined. If the mixture is too wet, add more breadcrumbs as needed.

Shape the Meatballs:

With your hands, form the mixture into small balls, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.

Cook the Meatballs:

You can either bake or fry the meatballs. To bake, preheat the oven to 375°F (190°C) and bake for 25 minutes, turning halfway through until golden. To fry, heat a skillet over medium heat with a few tablespoons of olive oil and cook the meatballs in batches until golden brown on all sides.

Serve:

Serve your Polpette di Melanzane hot, drizzled with marinara sauce if desired. They can also be enjoyed on their own or in a sandwich!

Variations

Herbed Version: Add herbs like basil, oregano, or thyme for extra flavor.

Spicy Option: Incorporate red pepper flakes for a bit of heat.

Cheesy: Mix in mozzarella cheese for a gooey center.

Vegan Alternative: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and use nutritional yeast instead of Parmesan.