second courses from Italy
translated by Italian with
Tasty meatballs, served hot or cold can assure you that one leads to another!
Check and peel the eggplant.
Cut into cubes of 1 cm. per side and boil them in a pot with boiling salted water for about 15 minutes or until they are tender, drain and let them cool.
Put the flesh of the eggplant in a bowl and mash with a fork and squeeze
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Join the clove of peeled and chopped garlic, egg, Parmesan, bread crumbs, grated (regulator with the consistency that is not too hard), basil and parsley washed and chopped.
Add salt and pepper and mix the ingredients. Disconnect a spoon of the compound prepared and, with the aid of hands, formed of large meatballs as an apricot.
Dip the eggplant patties in egg beaten egg, then in bread crumbs and fry in hot oil, leaving them brown on all sides.
Drain with a perforated scoop and place the patties on a sheet of absorbent paper. It will be about 18 meatballs.