Crispy Aubergine Fritters With Smoked Mozzarella

Ingredients for Crispy Aubergine Fritters With Smoked Mozzarella

• 2 large aubergines (900g total)

• 1 1/4 teaspoons salt, divided

• Olive oil (for brushing and frying)

• 2 ovos grandes

• 90g finely grated Parmesan cheese

• 140g plain dry breadcrumbs, divided

• 1/4 cup finely chopped fresh Italian parsley

• 1 colher de sopa de tomilho fresco picado

• 1/4 teaspoons ground black pepper

• 1 1/2 tablespoons plain flour

• 110g smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes)

• *Also called mozzarella affumicata

• available at some specialty foods stores and at cheese shops.

Preheat oven to 177°C. Cut aubergines crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat aubergine dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until aubergine is tender and dry, about 1 hour. Cool slightly; chop coarsely.

Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoons pepper, and 1/4 teaspoons salt in medium bowl. Stir in chopped aubergine (mixture will be soft). Spread 130g breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape aubergine mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into centre of each ball, making sure aubergine mixture covers cheese. Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.

Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.

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