Eggplant bites

To make eggplant bites, start by washing the vegetables; place them on an oven tray lined with parchment paper 1 and bake in a static oven preheated to 390°F (200°C) for 1 hour. Once baked 2, leave the eggplants to cool before removing the skin and stalk 3.

Place the pulp in a colander and gently press with a fork 4 to remove any excess liquid 5. Place the eggplant puree in a clean glass bowl, add the egg and a previously crushed garlic clove 6.

Now add the breadcrumbs and the grated Parmigiano Reggiano 7, as well as salt and pepper to taste 8. Wash, finely chop the parsley 9

and stir it into the mixture 10. Stir all the ingredients 11 thoroughly together by hand 12. If the mixture is too liquid, add some more breadcrumbs.

When ready, take a small amount and roll it into a walnut-sized ball by hand 13, then coat in the breadcrumbs 14. Once you have finished all the mixture, heat some oil in a saucepan to 340°F (170°C) (use a cooking thermometer to measure the exact temperature). When the oil is hot, add a few balls at a time 15

and wait for 2-3 minutes 16, until nice and golden, drain 17 and place them on a tray lined with kitchen paper, which will absorb the excess oil. Serve your eggplant bites piping hot 18!