Polpettine di Melanzane al Forno (Italian Baked Eggplant and Parmesan Bites)

Polpettine di Melanzane al Forno, or Italian Baked Eggplant and Parmesan Bites, are a delicious appetizer or snack that can be enjoyed by everyone. These bite-sized treats are made with roasted eggplant, Parmesan cheese, and a blend of Italian seasonings. They are then baked until golden and crispy on the outside, while remaining soft and flavorful on the inside. Serve them with a marinara sauce for dipping and enjoy the taste of Italy in every bite.

Ingredients

• 1 large eggplant
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• Marinara sauce, for serving

Directions

1. Preheat the oven to 425°F (220°C).
2. Cut the eggplant into small cubes and place them on a baking sheet.
3. Drizzle the eggplant with olive oil and sprinkle with salt and pepper.
4. Roast the eggplant in the preheated oven for 20-25 minutes, or until soft and slightly golden.
5. Remove the eggplant from the oven and let it cool for a few minutes.
6. Transfer the roasted eggplant to a large bowl and mash it using a fork or potato masher.
7. Add the grated Parmesan cheese, breadcrumbs, dried oregano, dried basil, garlic powder, salt, and black pepper to the mashed eggplant.
8. Mix well until all the ingredients are fully combined.
9. Shape the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
10. Bake the eggplant balls in the preheated oven for 15-20 minutes, or until golden and crispy.
11. Serve the Polpettine di Melanzane al Forno hot with marinara sauce for dipping.

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