Back to 8 servings Meatballs 2 large eggplants, about 2 pounds total 2 tablespoons olive oil, for brushing the eggplant 1 cup plain or Italian seasoned breadcrumbs, plus about 1/2 cup for rolling 0.75 cup grated Pecorino Romano, Parmigiano Reggiano also works 0.25 cup chopped fresh parsley 2 large eggs, beaten 2 cloves garlic, minced 1 teaspoon salt, plus a pinch for finishing 0.5 teaspoon black pepper 0.75 cup vegetable or canola oil, for frying, plus more as needed To serve 2 cups tomato sauce, warmed, for serving
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1 Step 1: Heat the oven to 400°F (200°C). Pierce the eggplants a few times, halve them lengthwise, score the flesh in a crosshatch without cutting through the skin, and brush with the olive oil.2 Step 2: Place the eggplants cut side up on a lined baking sheet and roast 40 to 45 minutes, until the flesh is very soft and the skins are wrinkled. A knife should slide into the thickest part with no resistance.3 Step 3: Let the eggplants cool 15 minutes, then scoop the flesh into a colander and discard the skins. Let it drain, pressing gently with a fork now and then, for at least 15 minutes.4 Step 4: Blot the drained flesh with paper towels, then chop it finely. Removing as much moisture as you can is the key to balls that hold together.5 Step 5: Mix the eggplant with 1 cup breadcrumbs, the Pecorino, parsley, garlic, salt, and pepper. Stir in the eggs last, then rest the mixture 10 minutes.6 Step 6: Fry a small test piece in a little hot oil and taste. If the mixture is too wet, add breadcrumbs a tablespoon at a time. Adjust the salt if needed.7 Step 7: With lightly oiled or wet hands, roll the mixture into golf-ball-sized balls, about 2 tablespoons each, without pressing hard. Roll each in the remaining breadcrumbs.8 Step 8: Heat about 1/4 inch of oil in a large skillet over medium to medium-high heat until bubbles rise steadily around a wooden spoon handle (about 350°F/175°C). Lower the heat slightly once the balls go in so they do not brown too fast.9 Step 9: Fry in batches without crowding, turning gently, 3 to 5 minutes per batch, until deep golden on all sides. Add oil between batches if the pan looks dry.10 Step 10: Drain on a paper towel-lined plate and sprinkle with a pinch of salt. Cool 5 minutes, then serve hot with warm tomato sauce.getsaucepan.com/r/9e65d69a-1c3d-59ba-b028-a21013891816
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