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Appetizer Recipes Vegetarian

Nonna Romana’s Eggplant Polpette – Rossella’s Cooking With Nonna

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.

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

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