Eggplant meatballs with Pan Grati' Schär
Ingredients:
- 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
Preparation:
- Cook the aubergines: Cut the aubergines in half and steam them until soft (about 20 minutes). Let cool.
- 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.
- Form the meatballs: With lightly greased hands, form meatballs the size of a walnut.
- Fry: Heat the oil in a pan. Fry the meatballs until golden brown (about 3-4 minutes per side). Drain them on absorbent paper.
- Serve: Serve hot with a sprinkling of Parmesan and, if desired, with a tomato sauce.