What I love about eggplant is that they are so versatile and they are sweet inside with a slightly bitter skin. I use them in many dishes, probably because of my Sicilian origin (yes, Sicilians do eat lots of eggplant!). This is my mom’s recipe for what we call “polpette di melanzane” (eggplant patties). They are very good as a side dish or as an entree or they can be served as finger food with a glass of white wine.
Sharing this recipe with Full Plate Thursday by Miz Helen and It’s a Keeper Thursday by Christina.
Ingredients: (makes 12 patties)
350 gms eggplant (1 medium)
1/2 egg, lightly beaten
1 cup breadcrumbs (approximately, depending on the eggplant)
3/4 cup Parmigiano Reggiano, thinly grated
1/2 tbsp continental parsley, chopped
1/2 tbsp basil, chopped
1/2 tbsp mint, chopped
1 clove garlic, pressed or chopped very fine
Salt to taste
50 gms flour
Vegetable oil for frying
Clean the eggplant by removing the top and the bottom and washing it under cool water. Cut it in four and cook it in salted boiling water until soft.
Drain it and keep it in a colander for at least 1 hour to make sure it dries well.
Then chop it in small pieces and put it in a large bowl together with the egg, grated cheese, breadcrumbs, chopped herbs, pressed garlic, salt and pepper.
Mix well. You may have to add more breadcrumbs depending on how soft/wet the eggplant is.
You have to obtain a thick enough mix to be able to make round patties with your hands. You can do that with wet hands so the mixture does not stick to your hands. Coat the patties with a little flour and shallow fry them in hot vegetable oil.
Serve warm with some cold white wine.
I like I like .. sounds YUMMMY snack to me 🙂
I love eggplants. Can anything go wrong with this dish?! you have eggplants and parmigano, mint and basil. Your lucky family that they get these yummy patties for dinner.:-)
Wonderful dish 🙂 I dont know how to cook eggplants at all.. so such recipe is real discovery 🙂
Beth Michelle says
Eggplant is one of my favorite things to cook with. I love this use of them. Looks sooo yummy
[email protected] says
Looks fantastic! I’m a huge eggplant fan, if only because they’re so bitter you’ve gotta fry them and anything fried can only be delicious…
[email protected] says
oh yum something new with eggplant…
got to give it a try – adore eggplant
Jill Colonna says
Manu, I adore eggplant/aubergine and your recipe is certainly a more original way to use them. I’m always making the same things with them and this is a revelation! Sounds interesting the addition of mint in there, too. Just fabulous, thanks xo
Tony T says
Manu, I never made fried eggplant this way, will have to give it a try. Yes it is a Sicilian thing 🙂
Oh, my, these patties look wonderful! I’m thinking I could get the kids to try these if I don’t mention exactly what veggie they’re made of…and if they still don’t want to try, there will just be more for me!
What a great idea! I have never thought of cooking eggplant like this 🙂
Nuts about food says
Definitely Sicilian and yet another dish I have had but never made. Mother in law would be proud of you!
Lizzie (El Moorish) says
Oh Manu – you always tempt me with the most beautiful flavours.
Eggplant, herbs, garlic and Parmigiano? Delicious! Wait…then you bread it and deep fry it? Ah-may-zing!!
Miz Helen says
I just love the addition of the mint and basil, great flavors in this recipe. It really looks delicious. I would like to try it sometime. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
these look awesome! What a great way to trick people into eating eggplant! You know the kind who SWEAR they hate eggplant?!
Sandra's Easy Cooking says
Eggplant patties + ME= love!!!
I love how you made these..look tasty, beautiful and I really love your photos!!!!
Thank you for sharing your version!!!
Have a wonderful weekend!!
Hester Casey - Alchemy says
Eggplant is a really versatile veg and this is such a great dish. Love the fresh herbs and your idea of serving as fingerfood with a glass of white wine.
Aroma y Cocina says
That’s the first time I see eggplants prepaired in such a way! At a first look it seemed meat!.
Kids rarely like eggs plants, that’s probably a nice way to make them start to love them.
Thanks for sharing.
Manu, I would LOVE to have some of these patties with a glass of wine (preferably in Italy :D).
This is a wonderful recipe. I love eggplant and my husband eats it only if its not mushy. I’m sure we will enjoy this. I’ve subscribed to u’r space, don’t want to miss the action 🙂
I actually tried these out Manuela and they were really delicious. I had to make some modifications since I didn’t have a few of the ingredients but we still loved them.
I came by to see it… they look amazingly good! I love the changes you made to the recipe, I think they add a great touch to it! Well done! I am so glad you liked them! <3
I made them… http://cookingitalianinthemidwest.blogspot.com/2011/10/eggplant-and-lentil-patties.html
I changed them up a bit, but they are really a great alternative to meat!
Nuts about food says
I made these and am writing my next post on them. Linking back to you of course and will send you a photo for MsM in the kitchen!
YAY!!! Can’t wait to read your post and add the pictures to MsM in your kitchen!! I really hope you liked them! <3
no need to soak and all that … eggplants aren’t really bitter any more if you pick them out fresh. I cut into small cubes, then put in the microwave on high for two minutes or so covered by a wet paper towel. Then let them cool down a bit, and do the mixing/cutting with a pastry knife. I used just the egg white, and a bit of whole wheat flour to bind. Wait till the last minute to add the cheese .. dust with a bit of whole wheat flour, both sides, cook on a high skillet in a bit of olive oil.
sharon from south africa says
I just made these – added onion that I had slowly caramelized. I fried them in coconut oil – delicious. Such an unusual and tasty recipe. Thank you for a stunning recipe Manuela.