When I wait at the hairdresser or in a doctor’s office I always turn to the culinary columns in the Italian women’s weeklies that are stacked on the table, but it takes a long wait to come across something appealing. I found this variation on the classic combination of eggplant and mozzarella intriguing, and I thought it worth working on.
When you use eggplant in a composed dish, it is usually fried first, but here it is baked, a somewhat simpler operation. You grind the baked eggplant flesh and mix it with egg, Parmesan, and bread crumbs. This mixture is then formed into balls and mozzarella is inserted in the center. The balls are then breaded and fried and make quite a delicious mouthful.
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