100% Organic Extravirgin Olive Oil
2 Diced Eggplant
4 ½ oz - 125 g Ricotta Cheese
2 Beaten Eggs
4 ½ oz - 125 g Parmigiano Reggiano Cheese
2 oz - 50 g Chopped Parsley
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.