POLPETTE DI MELANZANE.( EGGPLANT BALL) ITALIAN RECIPT.

Recipe:: For 4 person.

-1 Big Eggplant

-2 egg

-50g of parmigiano

-salt

-3 leaf of basil (optional)

-1 clove of garlic

-100-150 bread crumbs

-vegetable oil for frying.

/For the Tomatoes Sauce::|

-700g Tomatoes Sauce

-salt

-2 leafs of basil

-2 cloves of garlic

-3 tablespoon of olive oil.

PREPARATION::

 -  Place water on the heat. Cover it to boil.

-While the water is on the heat, clean the eggplant, wash and peel the back.

-Then cut them in cubes.

-Add a little salt on the boiling water, then add the eggplant. Cover to cook until they are cooked. It takes about 15 minutes to be cooked.

Then remove them from the water. Pour them on a sieve. Press them with a back of a cooking spoon to Remove the excess water. (You can do this over night to let the eggplant dry very well or you can use them immediately) I use both methods depending on my time.

- When the water is fully out the eggplant , transfer the eggplant to a bowl. Whisk the eggs with parmigiano, salt and garlic together. Pour them over the eggplant.

- Add bread crumbs ( don't let it to be too dry or too soft) Mix them together with your hand. When the mixture is in a normal consistency not dry or soft. Roll them just like the way you roll meat balls. In a small piece. Bake or fry or bake them until they are golden brown just like in the photo.

FOR THE SAUCE.

-Place a sauce pan on the heat, add the oil and garlic. Let the garlic cook until the aroma is out.

-Then add the tomatoes, salt and basil, cover to cook in a low heat for 10 minutes. Then;

-Add the fried or baked eggplants stir and cover to cook in a low heat for another 15 minutes.

  READY!!!!