eggplant fritters

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 268.5
  • Total Fat: 11.3 g
  • Cholesterol: 88.1 mg
  • Sodium: 483.2 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 14.4 g

View full nutritional breakdown of eggplant fritters calories by ingredient
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Number of Servings: 6


    2 large eggplants(abt 2 lbs)
    1 tablespoon olive oil
    2 large eggs divided
    3/4 cup finely grated Parmesan cheese
    1 1/4 cup plain breadcrubs divided
    1/4 cup finely chopped fresh parsley
    1 tablespoon chopped fresh thyme
    1/4 tsp smoked Spanish paprika
    1/4 tsp ground black pepper
    1 1/2 tablespoons flour
    4 oz smoked mozzarella cheese


cut the eggplants in 1/2 inch slices and bake at 350 for 1 hour or until tender. when cool chop coarsely and set aside.
In a bowl whisk together 1 egg , grated parmesan, 1/4 cup breadcrumbs, parsley, thyme, paprika and pepper then stir in the chopped eggplant. shape spoonfulls of the eggplant mixture into 1 1/4 inch balls.
Cut the mozarella into small cubes and press one in the center of each eggplant ball making sure the cheese in entirely covered.
whisk 1 egg and the flour together in a bowel and spread 1 cup of the rmaining breadcrumbs on a plate.

dip each eggplant ball in the egg batter then roll in the breadcrubms to coat. Spray with cannola oil spray and bake on cookie sheet in 325 oven for 10-15 mintures until browned.
Serve immediately.

Bake in oven @ 325 for 10 minutes until
browned. makes 20 balls

Number of Servings: 6

Recipe submitted by SparkPeople user MURKOV.

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