Here’s another winner from Giada de Laurentis. I just love her show and I’ve never been
disappointed in any of her recipes. We
love Italian food and I always enjoy her tasty dishes. I made these for friends a few weeks
ago. They were a big hit! Crispy and crunchy on the outside, warm and
full of creamy cheesy goodness on the inside.
Served with a spicy marinara sauce; these will definitely impress!
Ingredients
Eggplant
Vegetable oil cooking spray
One 1-pound eggplant, ends trimmed, halved lengthwise
1 tablespoon extra-virgin olive oil
Filling
1 cup grated pecorino cheese
½ cup plain breadcrumbs, plus extra, as needed
¼ cup chopped fresh basil leaves
1 large egg, beaten
2 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
Sauce
2 cups jarred marinara or tomato-basil sauce
¾ teaspoon crushed red pepper flakes
Vegetable oil, for frying
½ cup grated pecorino cheese
Directions:
Eggplant
Place an oven rack in the center of the oven. Preheat the
oven to 400 degrees F. Spray a small baking sheet or a 9-by-13-inch glass or
ceramic baking dish with vegetable oil cooking spray. Place the eggplant,
cut-side up, on the prepared baking sheet. Make 1/2-inch-deep slits over the
surface of the eggplant halves using a paring knife. Drizzle with the olive oil
and bake until golden and tender, 40 to 45 minutes. Cool for 10 minutes.
Filling
Scoop out 1 cup of flesh from the eggplant, using a spoon,
and place in a food processor. Blend until the eggplant is smooth. Add the
cheese, breadcrumbs, basil, egg, garlic and parsley. Pulse until the mixture is
thick enough to form into balls, adding extra breadcrumbs as needed. Scoop 25
balls of the mixture, each about 2 tablespoons, onto a baking sheet using a
small cookie scoop.
Sauce
Bring the marinara and red pepper flakes to a simmer in a
small saucepan over medium heat. Cook 5 minutes, stirring occasionally. Keep
warm over low heat until ready to serve.
Assembly
Pour enough oil into a large heavy-bottomed saucepan to fill
the pan about a third of the way. Heat the oil over medium heat until a
deep-frying thermometer inserted into the oil reaches 350 degrees F. (If you
don't have a thermometer, a cube of bread will brown in about 4 minutes.) In
batches, fry the eggplant balls until golden, about 1 minute. Drain on paper
towels.
Serve the fried eggplant warm or cold with marinara sauce
and the grated pecorino cheese.
