Best served as antipasto or even great incorporated into a main dish, Nonna Romana’s Eggplant polpette are quick to make and perfect for around the holidays.
Ingredients:
- 1 medium eggplant
- 1 large egg
- 3 slices Italian bread (about 4oz) torn into pieces
- 1/4 cup water
- 3 garlic cloves, minced
- 5 basil Leaves, minced
- 6 tablespoons plain breadcrumbs, plus more for rolling
- 5 tablespoons grated Pecorino Romano Cheese
- 5 tablespoons grated Parmigiano Reggiani Cheese
- 4 ounces fresh Mozzarella, cut up into 1/2 inch cubes
- extra virgin olive oil for drizzling
Get the full recipe at cookingwithnonna.com
Know of any other meatless polpette recipes? Share them below in the comment section!
Sources:
Main Photo and Video by Rossella’s Cooking With Nonna
