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Eggplant Parm Bites
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| 2 med. | eggplants |
| 3-4tbsp | evoo |
| 1 sm | onion, grated |
| 2 cloves | garlic, finely chopped or grated |
| 2 cups | breadcrumbs, divided |
| 1 cup | grated Parm, divided |
| 3 | eggs, divided |
| 5-6 sprigs | thyme, leaves removed and chopped |
| 3-4 sprigs | mint, leaves removed and chopped |
| zest of one | lemon |
| - salt and pepper | |
| 1 small ball | fresh mozzarella, diced into small cubes |
| 1 cup | flour |
| 1/4 cup | flat leaf parsley, chopped |
| vegetable oil | |
1. Preheat oven to 400 degrees.
2. Cut the eggplant in half lengthwise and rub the cut sides with evoo. Place on a baking sheet cut side down and roast until tender, about 30 min. Let the eggplant cool and scoop out the flesh out of the skin and into a bowl of a food processor. Pulse until pureed and then transfer to the mixing bowl.
3. Combine eggplant with the onion, garlic, 1 cup breadcrumbs, 1/2 cup Parm, one egg, thyme, mint, lemon zest, salt and pepper. If needed add additional breadcrumbs until mixture is moldable. Roll the mixture into balls.
4. To roll the balls, scoop out about 2tbsp of the mixture, form it into a ball and flatten it slightly in the palm of your hand. Place a cube of cheese in the center and enclose the mixture around it. Repeat until the mixture is gone.
5. Spread out three dishes on the counter. Fill one with flour, beat 2 remaining eggs in another and in the third, combine the remaining breadcrumbs, Parm and parsley. Coat each ball by running them through the flour, then the egg and then the cheesy crumbs.
6. When your ready to serve the balls, heat about 2-inch of oil in a heavy bottomed pot over med. heat. Fry the balls until golden brown, about two min., then drain on a paper towel. Serve with marinara sauce.
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