Name: Crispy Eggplant Fritters With Smoked Mozzarella
Yield: Makes about 20 fritters
Ingredients: 2 large eggplants (2 pounds total); 1 1/4 teaspoons salt, divided; Olive oil (for brushing and frying); 2 large eggs; 3/4 cup finely grated Parmesan cheese; 1 1/4 cups plain dry breadcrumbs, divided; 1/4 cup finely chopped fresh Italian parsley; 1 tablespoon chopped fresh thyme; 1/4 teaspoon ground black pepper; 1 1/2 tablespoons all purpose flour; 4 ounces smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes); *Also called mozzarella affumicata; available at some specialty foods stores and at cheese shops.

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Photo by Yunhee Kim

Recipe information

Yield
Makes about 20 fritters

Ingredients

2 large eggplants (2 pounds total)

1 1/4 teaspoons salt, divided

Olive oil (for brushing and frying)

2 large eggs

3/4 cup finely grated Parmesan cheese

1 1/4 cups plain dry breadcrumbs, divided

1/4 cup finely chopped fresh Italian parsley

1 tablespoon chopped fresh thyme

1/4 teaspoon ground black pepper

1 1/2 tablespoons all purpose flour

4 ounces smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes)

*Also called mozzarella affumicata; available at some specialty foods stores and at cheese shops.

Preparation

Step 1
Preheat oven to 350°F. Cut eggplants crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat eggplant dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely.
Step 2
Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in medium bowl. Stir in chopped eggplant (mixture will be soft). Spread 1 cup breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese. Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.
Step 3
Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.