Polpette di melanzane are not fake meat. They are vegetable balls from Southern Italian cooking, and they work when the eggplant loses enough water to hold a crust.
The method is mostly moisture control: cook the eggplant until soft, drain it by weight and feel, bind with bread, egg, cheese, parsley, and garlic, then test-fry one piece before shaping the rest.
Set servings and units first. You can change them anytime.
Trim the eggplant and cut into large chunks. Boil in salted water for 12 to 15 minutes, until fully tender, then drain.
When cool enough to handle, squeeze the eggplant in a lint-free towel until it feels damp but no longer drips. Chop it finely.
Soak the stale bread in water for 5 minutes, squeeze dry, and crumble it into a bowl with the eggplant.
Add the egg, grated cheese, garlic, parsley, salt, pepper, and breadcrumbs. Mix until the mixture holds a ball without slumping.
Shape and fry one test ball in 3/4 in oil at 350 F. If it spreads, add breadcrumbs by the tablespoon and test again.
Shape the rest into walnut-size balls. Fry in batches for 3 to 4 minutes, turning, until evenly browned.
Drain briefly and serve hot. For an oven version, brush with oil and bake at 410 F for 20 to 25 minutes, turning once.
You made Polpette di Melanzane. Time to eat.
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Do not solve wet eggplant with a mountain of breadcrumbs. Squeeze first, then bind. The center should stay soft while the outside crisps.
Six Italian regions. Nothing reformulated. Imported direct.
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