Polpette di Melanzane

• 400 g aubergines, peeled and sliced
• salt and pepper
• 350 g minced veal

Boil the aubergine slices in salted water for 8 minutes, then drain.

Squeeze all the water you can from the aubergine, and chop finely. In a bowl, mix the meat, egg, garlic, Parmesan, nutmeg, parsley, breadcrumbs and salt and pepper. Mix well with the aubergine until smooth. With your hands, form 12 balls and shape them into flat rounds. Dust them with flour and fry in medium-hot olive