Italian Eggplant Patties Polpettti De Melanzane
Indulge in the rustic flavors of Italy with these irresistible Italian Eggplant Patties, or Polpetti de Melanzane. This traditional recipe transforms tender, boiled eggplant into golden, crispy patties, perfectly seasoned with garlic, fresh parsley, and a touch of grated Parmesan cheese for an authentic Italian taste. The optional gooey mozzarella center takes these patties to the next level, making them a delightful surprise with every bite. Quick and easy to prepare in under an hour, these savory patties are pan-fried to perfection and ideal as an appetizer, side dish, or vegetarian main course. Serve them warm with a side of marinara sauce for dipping, and garnish with a sprinkle of parsley to elevate this dish to Italian culinary perfection. Perfect for weeknight dinners or entertaining guests, these eggplant patties are sure to become a household favorite!
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Recipe Information
Ingredients
- 2 medium Eggplants
- 1 cup Bread crumbs
- 0.5 cup Grated Parmesan cheese
- 2 Garlic cloves
- 2 tablespoons Fresh parsley
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 3 ounces Mozzarella cheese (optional for stuffing)
Instructions
Peel and cube the eggplants. Place the cubes in a pot of salted boiling water and cook for 10-12 minutes until tender. Drain the eggplant and place them into a colander. Let them cool slightly and then press with the back of a spoon to remove excess moisture.
Transfer the drained eggplant to a mixing bowl and mash them with a fork or potato masher until smooth.
Finely chop the garlic and parsley. Add them to the mashed eggplant along with bread crumbs, Parmesan cheese, eggs, salt, and black pepper. Mix until a soft but shapeable dough forms. If the mixture is too wet, add more breadcrumbs, one tablespoon at a time.
If stuffing the patties with mozzarella, cut the cheese into small cubes.
Scoop about 2 tablespoons of the eggplant mixture into your hands and shape it into a small patty. If stuffing, flatten the mixture slightly, place a mozzarella cube in the center, and fold the mixture around it to seal. Repeat with the remaining mixture.
Heat the olive oil in a large skillet over medium heat. Carefully place the patties into the hot oil and cook for 3-4 minutes on each side, or until golden brown.
Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
Serve warm as is, or with a side of marinara sauce and a sprinkle of parsley on top.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 4533 mg | 197% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 27.5 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1227 mg | 94% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1894 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
