Melanzana Ceppi (Eggplant Logs)

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Melanzana Ceppi (Eggplant Logs)

 

I have had great results precooking these ceppi and just reheating again before

serving. I've also put them in the freezer after cooking, thawed and then

reheated them before a party and they held up very well. You can use your own

favorite sauce recipe to drizzle across the top before serving, or use my quick,

light sauce recipe included.

 

2 medium large eggplant

2 slices of stale bread, made into crumbs

3 cloves of garlic, minced

1/4 cup parsley, finely chopped

2/3 cup grated parmesan cheese

salt and pepper

1 cup bread crumbs for coating

oil for frying

 

Sauce:

 

1 16 oz. can chopped italian tomatoes

2 cloves garlic, minced

2 tbsps olive oil

salt and pepper to taste

1/2 tsp red pepper flakes

1/4 cup chopped fresh parsley or basil

 

Bake the eggplant in a 375 degree oven for 45 minutes or until tender when

pricked with a fork. Cool, then remove skin and place the pulp in a food

processor. Add the bread crumbs made from the stale bread, garlic, parsley,

cheese and pulse. Taste and add salt & pepper. Place in the refrigerator for 1

hour. Roll into small log shapes about 3 inches long, then roll in the remaining

bread crumbs. If you find the mixture is still too wet, add more bread crumbs as

needed. When all the polpette are made, fry them in 375 degree oil until golden

brown. Drain on paper towels and keep warm in the oven until serving if desired.

Do not add the sauce until just before serving, or the polpette will become

soggy.

To prepare the sauce, heat the oil in a small saucepan. Add the garlic and once

sizzling add the tomatoes, parsley, and seasoning. Cook for 15 minutes until

thickened. Drizzle over the croquets just before serving.

Variation:

If desired, you could first roll the eggplant in egg and then the bread crumbs

which will give a much crisper crust.