Second course - side dish - Vegetarian
POLPETTE DI MELANZANE
4 Eggplants, cut in half lengthwise
1 Egg, big
2 oz of dried bread
2 oz of grated parmesan
Salt, pepper and nutmeg
Olive oil to fry
Preheat oven to 375F and roast eggplants for about 20 minutes (or boil them whole).
Warm up the milk and soak the bread.
When the eggplants are warm enough to be handled, scrape the pulp out of them and arrange it in a bowl together with the soaked bread (squeezed from the milk), parmesan, egg, nutmeg, salt and pepper.
Mix well to combine all ingredients and make "balls" with the mixture.
Warm up the oil in a deep pan on high heat; roll "balls" into the breadcrumbs making sure that they are well coated.
Fry the "balls" little by little and drain them on paper towel.
You can serve them either hot or cold. If you don't like to fry them, you can cook the "balls" in oven at 375F for about 20 minutes or until golden.