Eggplant panzerotti

Eggplant panzerotti, also known as eggplant turnovers, are delicious bite-sized treats featuring eggplant slices filled with a flavorful mixture and then baked or fried until golden. Here’s a simple recipe for making eggplant panzerotti:

Ingredients:

FOR THE FILLING:

• 1 large eggplant, thinly sliced
• 1 cup ricotta cheese

• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons chopped fresh basil
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for brushing

FOR THE COATING:

• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten

FOR SERVING:

• Marinara sauce or tomato dipping sauce

Instructions:

1. Prepare the Eggplant:
   • Preheat the oven to 400°F (200°C).
   • Lay the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
   • Roast in the oven for about 15-20 minutes or until the eggplant slices are tender. Remove and let them cool.
2. Make the Filling:
   • In a bowl, combine ricotta cheese, Parmesan cheese, egg, chopped basil, minced garlic, salt, and pepper. Mix until well combined.
3. Assemble the Panzerotti:
   • Take a slice of roasted eggplant and place a spoonful of the ricotta mixture on one end. Fold the eggplant over to create a turnover or pocket. Repeat with the remaining slices and filling.
4. Prepare the Coating:
   • In one bowl, combine breadcrumbs and grated Parmesan cheese. In another bowl, beat two eggs.
5. Coat the Panzerotti:
   • Dip each eggplant turnover into the beaten eggs, ensuring it’s well-coated, and then roll it in the breadcrumb mixture to coat evenly.

1. Bake or Fry:
   • Bake: Place the coated panzerotti on a baking sheet and bake in the preheated oven for about 15-20 minutes or until golden brown.
   • Fry: Alternatively, you can heat oil in a skillet and fry the panzerotti until golden on both sides.
2. Serve:
   • Serve the eggplant panzerotti warm with marinara sauce or a tomato dipping sauce.

Tips:

• Variations: You can customize the filling by adding ingredients like chopped sun-dried tomatoes, olives, or spinach for extra flavor.
• Baking vs. Frying: Baking is a healthier option, but frying will give you a crispier texture. Choose the method that suits your preference.
• Make-Ahead: You can prepare the panzerotti ahead of time and store them in the refrigerator until ready to bake or fry.

Enjoy these eggplant panzerotti as a tasty appetizer or a delightful snack!