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Polpetti di melanzane

3 large eggplants
2 lightly beaten eggs
1 cup grated parmigiano cheese
8 large basil leaves chopped fine
1-1/2 cups breadcrumbs as needed
1 tablespoon minced garlic (optional)*
1 teaspoon dried oregano (optional)*
Freshly ground black pepper
Pinch of nutmeg
Olive oil for frying

Bring a large pot of salted water to boil.

Peel the eggplant and cut into quarters and place in the boiling water to cook for about ten minutes, or until tender. Remove the eggplant from the water as the pieces become tender and put them in a colander over a mixing bowl or in the sink. Allow the eggplant to cool and drain, at least 20 minutes, then press the excess water from the eggplant. Mash half the eggplant in a large mixing bowl, while dicing the remainder into small pieces. The outside of the cooked eggplant will remain firm, so it is recommended to separate these outer pieces and use them for the dicing process. Add the diced eggplant to the mashed, then gradually adding the eggs and mix until well combined. Next add the parmigiano cheese, basil leaves, black pepper and nutmeg. Gradually add the breadcrumbs, about 1/2 cup, combining together until the mixture can be easily handled and formed into patties. If the mixture is too wet, simply add small amounts of breadcrumbs to firm.

Form the eggplant mixture into flat, oval patties about half-inch thick by about 3 inches in length. Dredge in the remaining breadcrumbs.

Heat at least 2 tablespoons of olive oil in a sauté pan over medium flame and when hot enough to fry the patties (they should lightly sizzle), add as many as will comfortably fit into the pan. Allow the patties to turn golden brown and turn over, adding more oil as needed. The patties will absorb the olive oil, so keep adding more as you go along and put them on a plate covered in paper towels to drain any excess oil as you remove them from the pan.

Place on a serving dish with lemon wedges if desired.

*A variation, and my preference, simply adds minced garlic and dried oregano to the final mixture before forming into patties.