Palazzo Eggplant Arancini

July 13, 2016
Alice
FIne Beginnings, Hot Appetizers, Recipes

Recipe By: Alice Morrow

Palazzo Eggplant Arancini

Ingredients

2 large eggplants
Extra virgin olive oil
2 T. minced garlic
8-10 fresh basil leaves, finely chopped
½ to 1 c. freshly shredded parmigiano-Reggiano cheese
½ t. red pepper flakes
Salt, black pepper
Flour
2 large eggs
2 T. water
1-2 c. Italian bread crumbs or plain
Vegetable oil, for frying
Marinara sauce, for dipping (make homemade or store-bought)

Instructions

Preheat oven 450. Place eggplants on baking sheet and drizzle with olive oil.
Bake until inside is soft and outside is charred, about 25 minutes. Remove from oven. When cool enough to handle, remove and discard the skins.
Chop the eggplants into ½” pieces and place in a strainer to drain.
Transfer eggplant to bowl. Add garlic, basil, cheese, red pepper flakes, salt and black pepper. Stir to combine. Taste for additional seasoning.
Cover and refrigerate until cool to touch.
To prepare the arancini: Dust a baking sheet with flour and set aside.
Using hands, form the eggplant mixture into 1” balls and lightly roll in flour and place on prepared baking sheet.
In shallow bowl, whisk egg and water. Place bread crumbs in another bowl.
Add enough oil in large heavy saucepan so you can submerge the arancini. Heat oil to 350.
Dip one eggplant ball into egg, let excess drip off, roll in breadcrumbs.
Carefully place ball into hot oil and fry until deep golden brown and crispy, about 1-2 minutes.
Remove with slotted spoon and place on paper towels to drain.
Serve with warm marinara sauce.

Notes

*****You can probably bake these at 375 on a baking sheet sprayed with PAM. If they look a little dry before baking, drizzle with a little olive oil. I was told in the days of the depression, when they could not buy meat, this was a substitute for meatballs in their red marinara sauce. I would think it would be wonderful, depression or not!

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