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Ingredients
100% Organic Extravirgin Olive Oil
2 Diced Eggplant
5 oz - 150 g Ricotta Cheese
2 Beaten Eggs
5 oz - 150 g Parmigiano Reggiano Cheese
Chopped Parsley
Breadcrumbs
Salt
Black Pepper
Conversion Table Below

Directions
Salt eggplant then put them in a colander and let stand for 1 h then rinse and drain them.
In a bowl put eggplant, eggs, ricotta, breadcrumbs, parmigiano reggiano and parsley then season with salt and black pepper then stir well and make balls.
In a pan with extravirgin olive oil fry balls for about 20 min until golden.
Serve.

EU
Weight
US
Weight
10 g
1/2 oz
25 g
1 oz
50 g
2 oz
75 g
3 oz
110 g
4 oz
150 g
5 oz
200 g
7 oz
250 g
9 oz
450 g
1 lb
900 g
2 lb
EU
Liquid
US
Liquid
5 ml
1 tsp
15 ml
1 tbsp
60 ml
1/4 cup
80 ml
1/3 cup
120 ml
1/2 cup
240 ml
1 cup
500 ml
1/2 quart
1 lt
1 quart

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Italy Food Magazine di Italy 039 di Carlo Norberto Rolli P.IVA - VAT 09362290968
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