Crispy Eggplant Delights

1. Fill a medium pot with an inch of water, then add eggplant and 1/2 teaspoon salt. Cover and bring to a boil over medium heat. Cook until eggplant is tender, about 15 minutes. Drain well.

2. Transfer eggplant to a large bowl; stir in 3/4 cup bread crumbs, bell pepper, onion, Cheddar, one egg, remaining 1 1/4 teaspoons salt, paprika, and pepper until well combined. Cover and refrigerate until chilled, at least 2 hours or overnight.

3. When ready to cook, set out three shallow bowls. Place flour in one bowl, beat remaining egg in another bowl, and place remaining 3/4 cup bread crumbs in the third bowl.

4. Drop heaping teaspoonfuls of eggplant mixture into flour; roll until completely coated. Dip into beaten egg, then lift up so excess egg drips back into the bowl, and roll in bread crumbs to coat.

5. Heat oil in a large saucepan to 350 degrees F (175 degrees C).

6. Fry eggplant balls in hot oil until golden brown and heated through, 2 to 3 minutes per side. Drain on paper towels.

Editor’s Note

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.