Eggplant Fritters Stuffed with Molten Mozzarella
September 29, 2009
Another delicious party recipe, compliments of Elizabeth W. Gift Baskets.
EGGPLANT FRITTERS STUFFED WITH MOLTEN MOZZARELLA
Don’t know where this recipe originated. I think I first saw it in a Marcella Hazan cookbook. More recently I saw a version in Bon Appetit magazine, which is the source I adapted my version from. Whoever came up with the original certainly had two of my favorite flavors in mind… cheese and fried. How could you go wrong!
INGREDIENTS
2 large eggplants
1 ¼ teaspoons salt, divided
Olive oil (for brushing)
Canola or vegetable oil (for frying)
2 large eggs
¾ cup finely grated Parmesan cheese
1 ¼ cup plain dry breadcrumbs, divided
1 tablespoon chopped fresh thyme
¼ teaspoon freshly ground black pepper
1 ½ tablespoons all purpose flour
3 ounces mozzarella cheese, cut into ½ inch cubes (about 15 cubes) or 3 ounces smallest bocconcini
DIRECTIONS
- Cut eggplants crosswise into ½ inch slices. Sprinkle with 1 teaspoon salt and arrange in a colander. Place colander in sink and let stand about 30 minutes, until eggplant slices begin to sweat and give up liquid.
- Preheat oven to 350 degrees. Brush 2 large baking sheets with olive oil. Pat eggplant dry with paper towels and arrange in a single layer on prepared sheets. Brush lightly with olive oil. Bake until eggplant is tender and dry, about 1 hour. Let cool slightly; coarsely chop.
- Whisk 1 egg, grated Parmesan, ¼ cup breadcrumbs, thyme, ¼ teaspoon pepper, and ¼ teaspoon salt in a medium bowl. Stir in chopped eggplant (mixture will be soft.) Spread 1 cup breadcrumbs on plate. Whisk 1 egg and the flour in a small bowl. Press and shape eggplant mixture into 1 ¼ inch balls. Press 1 piece of mozzarella into the center of each ball, making sure to reshape the eggplant mixture so it covers the cheese completely. Dip balls, one at a time, into egg batter. Roll in breadcrumbs to coat.
- Pour enough canola oil into a large skillet to reach a depth of ½ inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve hot.
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