La Mozzarella In Carrozza

These delicious eggplant polpette are hoven cooked, so they're perfect to start your meal in a very healthy way!

Yields: 20   Cooking Time: 15Min   Diff: Facile
- 1 Egg plant
- 1/2 Beaten egg
- 3 Tablespoons of grated Parmesan
- 1 Table spoon of finely Chopped parsley - 1 Teaspoon of dry mint
- Salt, pepper and breadcrumbs


Eggplant polpette are an appetizing finger food that you can also taste with some dressing, like mayo or ketchup (our favourite!). It's very easy to make them, but be careful: it's easy to finish them all as well!


- Slice the eggplant in half lengthwise, put the two halves on a baking tray and use a fork or a knife to prick the pulp.

- Heat the oven to 200 degrees and place the eggplant in it. Cook it till it has become soft, it will take about 20-30 min.

- Cool the eggplant, than use a spoon to pull the pulp out. Press it to remove the excess water.

- Put together the eggplant pulp, the beaten egg, the grated cheese and the breadcrumbs: the mixture should not be too sticky. Add a pinch of salt and pepper, the mint and the parsley.

- Shape it into little balls and roll them into the breadcrumbs.

- Put the eggplant polpette on a baking tray and sprinkle with some extra virgin olive oil.

Place it into the oven (200 degrees) and cook them till they are golden.

Utilizziamo i cookie per assicurarti la migliore esperienza sul sito, ci permettono di garantire le funzionalità fondamentali per la sicurezza, la gestione della rete e l’accessibilità del sito e, infine, migliorano l’usabilità e le prestazioni attraverso varie funzionalità come ad esempio le impostazioni della lingua, i risultati delle ricerche e quindi migliorano la tua esperienza.
Se desideri sapere di più sui cookies che utilizziamo e su come gestirli, puoi accedere alla Cookie Policy o cliccare sul tasto "Visualizza i dettagli".