CRISPY EGGPLANT FRITTERS WITH SMOKED MOZZARELLA

CRISPY EGGPLANT FRITTERS WITH SMOKED MOZZARELLA image

Yield 20 Pieces

Number Of Ingredients 11

2 large eggplants (2 lbs. total)
1 1/4 tsp. 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 finely chopped fresh Italian parsley
1 tbs. chopped fresh thyme
1/4 tsp. ground black pepper
1 1/2 tbs. all purpose flour
4 ounces smoked mozzarella cheese, cut into 1/2 inch cubes (about 20 cubes)

Steps:

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