Tasty Fried Eggplant Balls

Recipe View Prepare the Eggplant: Fill a medium pot with an inch of water. Add the cubed eggplant and 1/2 teaspoon of salt. Cover and bring to a boil over medium heat. Cook until the eggplant is tender (approximately 15 minutes). Drain the eggplant thoroughly.

Recipe View Combine and Chill: Transfer the cooked eggplant to a large bowl. Stir in 3/4 cup of bread crumbs, chopped green bell pepper, chopped onion, shredded Cheddar cheese, one egg, the remaining 1 1/4 teaspoons of salt, paprika, and ground black pepper. Mix until all ingredients are well combined. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

Recipe View Set Up Breading Station: Prepare three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, beat the remaining egg. In the third bowl, place the remaining 3/4 cup of bread crumbs.

Recipe View Form and Bread the Balls: Take heaping teaspoonfuls of the chilled eggplant mixture and gently roll them into balls. Dredge each ball in the flour, ensuring it's completely coated. Then, dip the floured ball into the beaten egg, letting any excess egg drip back into the bowl. Finally, roll the egg-coated ball in the bread crumbs until fully covered.

Recipe View Fry to Golden Perfection: Heat the vegetable oil in a large saucepan to 350 degrees F (175 degrees C). Carefully drop the breaded eggplant balls into the hot oil, being careful not to overcrowd the pan.

Recipe View Cook until Golden Brown: Fry the eggplant balls until they are golden brown and heated through, about 2 to 3 minutes per side. Remove the fried eggplant balls from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve hot and enjoy!