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Crispy eggplant fritters bound with breadcrumbs and Parmigiano are a southern Italian vegetarian favorite. These high protein mediterranean bites are healthy, family-friendly, and perfect for clean eats.
Cut eggplant into 1-inch cubes. Sprinkle with 1/2 tsp salt and let sit in a colander for 20 minutes to remove excess moisture.
Rinse eggplant thoroughly, pat dry, and sauté in a large skillet with 2 tbsp olive oil over medium heat for 8–10 minutes until tender. Stir frequently to avoid browning.
Transfer eggplant to a bowl; let cool for 5 minutes. Add minced garlic, chopped parsley, breadcrumbs, Parmigiano-Reggiano, eggs, remaining salt, and black pepper.
Mash everything together with a fork or potato masher until well-combined, then use damp hands to shape into golf ball-sized balls, pressing gently to form a firm texture but avoid overworking.
Heat remaining olive oil in a nonstick skillet over medium heat. Add eggplant balls in batches without crowding; cook, rolling them with tongs, for 8–10 minutes until all sides are crispy and deep golden.
