Crispy Eggplant Fritters With Smoked Mozzarella |
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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 20 |
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I am always looking for recipes that use eggplant... I grow my own in the summer and some years I get over run with it... this recipe I just found so I have not tried it but it looks good...this is an easy recipe to convert to Gluten Free. Read more ... and I love smoked mozzarella.. the recipe and photo are courtesy of Bon Appétit | August 2007 Ingredients:
• 2 large eggplants (2 pounds total) |
• 1 1/4 teaspoons salt, divided |
• olive oil (for brushing and frying) |
• 2 large eggs |
• 3/4 cup finely grated parmesan cheese |
• 1 1/4 cups plain dry breadcrumbs, divided |
• 1/4 cup finely chopped fresh italian parsley |
• 1 tablespoon chopped fresh thyme |
• 1/4 teaspoon ground black pepper |
• 1 1/2 tablespoons all purpose flour |
• 4 ounces smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes) |
****** for gluten free .... gluten free bread crumbs |
and substitute your favorite gluten free flour blend for the 1 and 1/2 tablespoons of regular flour.. |
Directions:
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.
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.
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.
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