Polpette di Melanzane con Pan Grati' Schär

Eggplant meatballs with Pan Grati' Schär

Eggplant meatballs with Pan Grati' Schär


  • 2 medium aubergines
  • 1 egg
  • 100g of Pan Grati' Schär
  • 50g of grated Parmigiano Reggiano
  • 1 clove of minced garlic
  • Chopped parsley to taste
  • Salt and Pepper To Taste
  • Fry oil


  1. Cook the aubergines: Cut the aubergines in half and steam them until soft (about 20 minutes). Let cool.
  2. Prepare the dough: Mash the eggplant in a large bowl. Add the egg, Parmesan, garlic, parsley, Pan Grati' and mix well. Season with salt and pepper.
  3. Form the meatballs: With lightly greased hands, form meatballs the size of a walnut.
  4. Fry: Heat the oil in a pan. Fry the meatballs until golden brown (about 3-4 minutes per side). Drain them on absorbent paper.
  5. Serve: Serve hot with a sprinkling of Parmesan and, if desired, with a tomato sauce.
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