4 medium Japanese eggplants peeled, sliced into cubes
1 cup Italian breadcrumbs
1 cup Formato Brothers Muffuletta Olive Salad (chopped)
½ cup Reggiano Parmegiano shredded cheese
½ cup Pelago Arrosto Italiano Seasoning
1 tsp Salt (to taste)
1 tsp ground pepper (to taste)
1 tblsp Antica Italia Extra Virgin Olive Oil
1 cup Flour
1 cup Extra Virgin Olive Oil (for cooking eggplant meat-less balls)
Boil water and put eggplant in water for 10 minutes. Drain, and press all water out of eggplant and let cool.
Mix all ingredients together and roll into just larger than golf ball size balls. Roll in flour and set aside on a plate.
Place oil into frying pan and heat to medium high. Balls should sizzle when placed into the oil.
Cook on all sides until brown.
Place on plate with paper towel to remove excess oil.
You can warm up some Antica Italia Marina Sauce and place eggplant meat-less balls into sauce.
Season thawed or fresh chicken breasts with Pelago Chicken Vesuvio rub, flavorful, easy to use.
Grill til done, turning once. Serve with a green vegetable; we used broccoli & cheese, but grilled asparagus seasned w/ a litle olive oil, salt & pepper would work just as well. Top each chicken breast w/ 1 -2 Tblsp of Formato Brothers Eggplant Salad.
The result is a nice blend of textures & flavors & colors. Buon Appetito!