Eggplant Parmesan Balls
Updated: Nov 14
1 large eggplant shredded
1 T garlic minced
2 tsp onion powder
1 Cup flavored Italian bread crumbs
½ Cup plain panko bread crumbs
¼ Cup flour
½ Cup milk
1 Cup shredded mozzarella cheese
Salt, pepper to flavor
Canola Oil for frying
Grated parmesan cheese, parsley flakes for garnish
Tomato sauce for dipping
Shred the eggplant – using a grater or spiralizer.
Mix the eggplant with the eggs, garlic, onion powder and salt & pepper.
Add the bread crumbs (both), flour and milk. Next, add the mozzarella cheese. Mix thoroughly, until it all sticks together.
Form into 1-inch balls.
Heat canola oil to fill ¼ way up a medium size frying pan. When the oil is heated, drop the balls into the oil and cook on med-high heat until the balls are firm. Approx. 4-5 mins each side.
Place on a paper towel lined plate to drain and cool.
Season with parmesan cheese and parsley and serve with tomato sauce on the side for dipping!