Eggplant balls with molten mozzarella centers

Posted by on Dec 30, 2011 | 0 comments

Eggplant fritters with gooey mozzarellaAdapted from Marcella Hazan, Marcella Cucina
Makes about 20

3 medium eggplants
2 tsp. salt
2 tbsp. olive oil
3 oz. mozzarella
2 large eggs
1 1/2 tbsp. flour
2 large eggs
1 1/2 tbsp. flour
1/3 cup grated Parmigiano-Reggiano
1/4 cup Italian parsley, chopped
1/2 cup bread crumbs
Oil for deep frying

  1. Preheat oven to 350.
  2. Cut the eggplants into even half-inch slices. Sprinkle with salt, rub with olive oil, and roast on a sheet pan for 30-40 minutes, or until tender but not yet brown.
  3. While the eggplant is roasting, thoroughly drain any liquid from the mozzarella and cut it into small cubes, about half an inch to a side.
  4. Mix one egg with the flour very thoroughly to make a thin batter. Add black pepper to taste.
  5. Chop the eggplant finely, then mix in a bowl with the parmesan, parsley, and remaining egg, stirring well until the egg is fully incorporated.
  6. Make a small ball from the eggplant mixture and carefully insert a piece of the mozzarella, surrounding it on all sides with eggplant. Turn it in the batter to coat evenly, then roll it in the bread crumbs and deep fry until golden brown.

These simple and delicious “mozza balls” will last for several hours and can be refrigerated overnight or frozen. They should be served hot; simply warm them in a 350-degree oven for 10-12 minutes, or until the mozzarella centers become gooey again.

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