Ingredients

• 1 medium eggplant, peeled and cubed

• ½ cup goat cheese

• ½ cup grated parmesan

• 2 cloves, chopped

• 6 leaves fresh basil, chopped

• 2 eggs

• 1 cup breadcrumbs

• 3 tbsp. milk

• Salt

• Fresh ground black pepper

• Vito & Joe’s Olive Oil

How to Prepare

1. Heat 2 tbsp. Vito & Joe’s Olive Oil in a saucepan on medium heat. Add cubed eggplant, 2 cloves chopped garlic, 6 leaves chopped basil, ½ tsp. salt, and ½ tsp. freshly ground black pepper. Gently stir to coat eggplant and cover. Let cook 15 to 20 minutes, stirring every 5 minutes.

2. Once eggplant is browned and soft, remove from heat and add to medium mixing bowl. Mash everything into a chunky puree. Mix in ½ cup goat cheese, then ½ cup grated parmesan. Add 1 egg, ¼ tsp. salt, and ¼ tsp. freshly ground pepper and mix.

3. Cool the mixture to room temperature.

4. Slowly add breadcrumbs in spoonfuls. Depending on the size of your eggplant and the consistency of the mixture, you may need more or less than 1 cup breadcrumbs. Keep adding spoonfuls until the mixture can hold its shape in balls.

5. Beat 1 egg in a small bowl. Mix in 3 tbsp. milk, a pinch of salt, and freshly cracked pepper.

6. Using a spoon, scooper, or your hands, create balls with the eggplant mixture. Dip the eggplant balls in the egg mixture and then dredge in breadcrumbs.

7. Heat ½ to ¾ cup of Vito & Joe’s Olive Oil in a medium sauce pan. Once the oil begins to shimmer, add eggplant balls a few at a time. Flip after about 3 to 4 minutes. Continue flipping every few minutes to get an even crispy brown on all sides. Remove and set onto a paper towel lined dish and salt immediately.

8. Enjoy!