Ingredients : 1 large eggplant 1/2 cup grated cheese 1/2 cup breadcrumbs 1 egg white salt pepper garlic powder sauce 3 tomatoes 1 clove of garlic 2 tbsp tomato puree salt pepper Mozzarella chopped fresh parsley
Preparation Cut eggplant into 1 cm thick slices lengthwise. Cover with coarse salt for half an hour. Rinse and dry with paper towels. Sauté in olive oil until golden brown on both sides. Season with salt, pepper, garlic powder, grated cheese, and breadcrumbs. Transfer the compacted paste to a bowl and add the egg white, mixing from the outside in. Form into walnut-sized balls and roll them in breadcrumbs. Fry on both sides in olive oil. Remove. Brown the garlic in olive oil and add the diced tomatoes. Season with salt and pepper and let it cook. When the sauce is almost ready, add the tomato puree. Stir and arrange the meatballs. Top each one with mozzarella and cover until the cheese is melted. Sprinkle with chopped fresh parsley
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