Italian Eggplant Patties (Polpettti De Melanzane)

Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

Very good meat alternative! Great as an appetizer, sandwich, or main meal topped off with good chunky tomato sauce. Comes from my mother Adelia who has been making these forever. Try these, you will love them!

Ingredients Nutrition

Directions

  1. Place the diced eggplant and (must leave skin on or will not come out right) in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
  2. In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper, eggplant for approximately 3 minutes until garlic brown and crisp. Discard the garlic.
  3. In a bowl, beat eggs, add grated cheese, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, , 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
  4. Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.

Reviews

(3)
Most Helpful

Surprisingly good! I followed it to a t. It was my first experience with baby eggplant but definitely not the last one. Thank for posting.

rpmazur September 10, 2011

Fantastic !! My husband couldn't believe that there was not meat inside !! He normally doesn't even like eggplant ...ah ah Thanks so much for sharing

Chef Alessandra September 24, 2009

With the eggplant from the garden, I tried this last night and had good results. It worked, the patties stayed together. Just used a shake of crushed red pepper, I'm a coward, instead of the diced chili pepper and it was fine. Very tastey. Thanks.

BarbieRose September 22, 2008

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