Flavorful Eggplant Cheese Patties
Making Italian-Style Patties with Seasonal Eggplant
It’s the season for abundant eggplants! If you’re tired of eating them only as side dishes, this recipe is for you. Let’s turn your leftover eggplants into a sophisticated Italian dish! These eggplant patties are perfect as a snack for kids or a delightful appetizer with drinks for adults, offering a crispy exterior and a tender, flavorful interior.
Main Ingredients- 7 medium fresh eggplants
- 30g breadcrumbs (approx. 1/4 cup)
- 3 Tbsp fresh parsley, finely chopped
- A pinch of minced garlic (to taste)
- 1 large fresh egg
- 28g grated Parmesan cheese (approx. 1/4 cup)
- A pinch of salt (for seasoning)
- A pinch of black pepper (for flavor)
- Vegetable oil (for frying or pan-searing), as needed
- All-purpose flour (for dredging), as needed
- Tomato sauce (for topping), as needed
- Shredded mozzarella cheese (for topping), as needed
Cooking Instructions
Step 1
Begin by washing the fresh eggplants thoroughly under running water and patting them dry. The freshness of the eggplant will greatly influence the final taste of the patties.
Step 2
After washing, trim the stems off the eggplants. Place them in an oven preheated to 200°C (400°F) and roast for 30 to 40 minutes, or until the eggplants are tender. You can also steam them if an oven is not available.
Step 3
Once roasted, carefully remove the eggplants from the oven and let them cool slightly. It’s best to let them cool enough to handle comfortably, but warm enough to easily peel and process. Working with warm eggplant can make moisture removal easier.
Step 4
Prepare the ingredients for the patty mixture. This includes the chopped fresh parsley, grated Parmesan cheese, minced garlic, breadcrumbs, and one fresh egg. If you have celery, finely dicing a small amount and adding it can enhance the flavor.
Step 5
Once the roasted eggplants have cooled a bit, gently press them to loosen the skin. The skin should peel away easily once the eggplant is tender from roasting.
Step 6
With the skin removed, gently squeeze the eggplant pulp by hand to remove excess moisture. This step is crucial to prevent the patty mixture from becoming too wet and ensure it binds well. Once drained, finely mince the eggplant flesh using a fork or a knife.
Step 7
In a bowl, combine the minced eggplant, prepared parsley, Parmesan cheese, minced garlic, breadcrumbs, and the egg. Season with salt and pepper to your taste. Mix and knead the ingredients with your hands until a cohesive and slightly sticky dough forms.
Step 8
Shape the mixture into patties, about 1cm (approx. 1/3 inch) thick. Form them into round, flattened shapes. Lightly dredge each patty in all-purpose flour on both sides. This flour coating will help the patties hold their shape and become extra crispy when cooked.
Step 9
Heat a generous amount of vegetable oil in a frying pan over medium-high heat. Carefully place the floured eggplant patties into the hot oil. Sear them over medium-high heat until golden brown and crispy on both sides. Ensuring a good sear is key to achieving a delightful texture.
Step 10
Your delicious eggplant patties are now ready! They are wonderful on their own, but you can elevate them further with a delightful topping.
Step 11
Spread a layer of tomato sauce over the cooked eggplant patties. Sprinkle shredded mozzarella cheese generously on top. Place the assembled patties in a microwave and heat for 2-3 minutes, or until the cheese is melted and bubbly. You can also use an oven or air fryer for this step.
Step 12
And there you have it – a warm, cheesy Italian-style eggplant patty! These are best enjoyed immediately while hot and gooey. They also make a fantastic accompaniment to salads or pasta dishes.
