eggplant fritters

with Zia Marietta

Marietta's Braciole di Melanzane is an Italian fritter made from boiled eggplants, breadcrumb, garlic, basil, and parmigiano reggiano cheese combined together with eggs and then fried in oil. It is a savory appetizer and one of the many creative eggplant dishes that the Calabrese use when they are left with a plethora of eggplant during the harvest. These eggplant fritters are best served with a side of marinara sauce.

Allowing the paper towels to soak up excess oil - Marietta's Calabrese Braciole di Melanzane Recipe

Add a large pot of water to the stove, throw in a sprinkle of salt and let it boil
While the water is heating: wash the eggplants, using a sharp knife remove their green tops, and peel off half of each eggplant's skin so that they have stripes.

Made with Love Tip: You do not peel all of the eggplant because the skin will add flavor to the fritters

Cube the eggplants and add them to the boiling water. add or remove water so that water covers all of the eggplants. Press the eggplants down into the water and cover with a lid.
Ocassionally stir the eggplant, so that they cook evenly.
Once the eggplant are soft, darker in color and easily penetrable, dump the eggplants into a strainer.
Place a plate on top of the eggplants and place pressure in the form of weights on the plate to strain the eggplants. If you don't have a heavy weights you may have to get creative by stacking pots and pans on top of the eggplants.
After about thirty minutes, most of the water should have drained. At this point, press down on the eggplants one more time before placing them in a cool room or outside to cool down (approx. 15 min).
Transfer the eggplants into a large mixing bowl, and begin to mash the eggplants by squishing the eggplants with your hands. Repeat squishing the eggplants until the eggplant turns into a mush.
Add the following to the mixing bowl: basil, garlic, breadcrumbs, Parmigiano Regianno, 1 Tbsp salt, and 3 eggs.
Squish all of the ingredients together with your hands until homogenous throughout.
Shape the eggplants into ovals by rolling them into balls with your hands.
Add a 2 cm layer of olive oil to a frying pan and place over medium-heat.
Once the oil is hot enough to fry, add the first 3 or 4 fritters (depending on pan size).
Made with Love Tip: if you are unsure of when the oil is hot enough to add the eggplant, a good indicator is to add a speck of the eggplant mix into the oil and see if it begins to fizzle and pop. Once the eggplant fizzles and pops you can add the fritters.
Flip the eggplants with a fork once they brown on the bottom or once you can see them form a reddish pigment on the sides. (About two minutes)
Made with Love Tip: The eggplant turns a brownish-red which can at first look burnt but that is just it's color. Taste test your first two eggplants so you have an idea of how to cook to the right consistency.
Place a paper towel onto a plate to catch the oil from the fried fritters.
Use the fork to check on the bottom of the eggplants in the pan. Once they are fully browned place them on the paper towel.
Serve with a side of marinara and enjoy Braciole di Melanzane, Made with Love.