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Italian cuisine
Easy

Eggplant Balls Alla Pizzaiola Style

Eggplant Balls Alla Pizzaiola Style
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Eggplant balls covered in delicious Parmesan with puff pesto twists will be your new favorite meal to both make and eat. The eggplants are nutritious and fried to add a crisp exterior. The pesto twists complimented the eggplant nicely.

Recipe
PRE TIME: 2 hr
COOKING TIME: 1 hr
TOTAL TIME: 3 hr
4 SERVING
Ingredients:
  • 【Bake The Vegetables】
  • 1 tbsp. Olive Oil
  • 1 large Eggplant
  • 2 stalks Celery Sticks
  • 1/2 large Yellow Onions, Diced
  • 【Seasoning】
  • 1/4 tsp. Salt
  • 1/4 tsp. Ground Black Pepper
  • 1/2 cup Bread Crumbs
  • 2 tbsp. Ricotta Cheese
  • 1/4 cup Parmigiano Reggiano
  • 1/4 cup Flour
  • 1 large Egg
  • 2 tbsp. Parsley
  • 【Puff Pastry】
  • 2 block Sheet Puff Pastry
  • 2 tbsp. Pesto
  • 1 tbsp. Parmigiano Reggiano
  • 1 large Egg Wash
  • 1/2 tsp. Salt
  • 1 tbsp. Extra Virgin Olive Oil
  • 【Cook Eggplant Balls】
  • 1/4 cup Olive Oil
  • 1/4 tsp. Sea Salt
  • 1/8 tsp. Ground Black Pepper
  • 【For The Sauce】
  • 1 clove Garlic Cloves
  • 10 oz. Tomato Sauce
  • 6 slices Basil
  • 2 tbsp. Grated Parmesan Cheese
Directions:
Step 1
Step 1
1
Dice the eggplants, celery, and onion.
Step 2
Step 2
2
Bake them with vegetable oil at 400°F/200°C for 20-30 minutes until golden brown.
Step 3
Step 3
3
Place eggplants on a tray covered with paper napkins to cool down at room temperature. DO NOT add salt. Mix all the 【Seasoning】ingredients in a bowl with your hands, adding the baked eggplants, onion, and celery once they are cooled down.
Step 4
Step 4
4
Wash your hands and keep them wet to make balls. Make balls with your hands and place them on the tray with parchment paper until the mix is finished. Place the eggplant balls in the fridge for at least 2 hours.
5
NOTE: The size of the balls should be between 2 to 4 oz, you can choose the size you want them to be.
Step 5
Step 5
6
After the 2 hours have passed, heat up a pan and put olive oil with 1 clove of garlic.
Step 6
Step 6
7
Put the balls in the pan filling up only HALF of the pan, press gently on the balls and make them slightly flat so they do not roll. Do the same on the other side of the balls so that they now have 2 flat sides. Cook the balls in the pan for about 3 minutes on each side or until golden brown. set aside.
Step 7
Step 7
8
【For The Sauce】Leave the pan on low heat and add garlic, tomato sauce, and basil, and cook until fragrant. Add parmesan cheese and cook for 1 minute.
Step 8
Step 8
9
Lay 1 puff pastry sheet on parchment paper. Spread pesto onto the puff pastry. Sprinkle Parmigiano on top.
Step 9
Step 9
10
Cover with the second puff pastry sheet. Cut 2 inch long strips.
Step 10
Step 10
11
Twist the strips and lay them on the oven sheets with parchment paper underneath.
Step 11
Step 11
12
Brush the egg and olive oil on top of twists.
Step 12
Step 12
13
Cook in the oven for 15 to 18 minutes at 375°F/190°C.
Step 13
Step 13
14
Enjoy!
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