• Tips From Pips

Eggplant Parmesan Balls

Updated: Nov 14



Ingredients:

  • 1 large eggplant shredded

  • 3 eggs

  • 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


Directions:

  1. Shred the eggplant – using a grater or spiralizer.

  2. Mix the eggplant with the eggs, garlic, onion powder and salt & pepper.

  3. Add the bread crumbs (both), flour and milk. Next, add the mozzarella cheese. Mix thoroughly, until it all sticks together.

  4. Form into 1-inch balls.

  5. 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.

  6. Place on a paper towel lined plate to drain and cool.

  7. Season with parmesan cheese and parsley and serve with tomato sauce on the side for dipping!

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