Eggplant meatballs with Pan Grati' Schär

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:

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.