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The ingredients needed to make Crispy Mozerella Stuffed Chipotle Eggplant Fritters:
- Take 1 eggplant
- You need 1 1/2 tsp salt
- You need 1/2 tsp black pepper
- Use 2 tbsp olive oil
- You need 3 tbsp all-purpose flour
- Provide 3 eggs
- Provide 1 1/2 cup panko breadcrumbs
- Take 1 1/2 tbsp ground chipotle chile powder
- Use 1 tbsp garlic powder
- Provide 1 tbsp thyme
- Take 1 fresh mozerella, cut into 1/2" chunks
Instructions to make Crispy Mozerella Stuffed Chipotle Eggplant Fritters:
- Preheat oven to 325°.
- Slice eggplant into 1/2" slices. Transfer to a paper towel. Sprinkle eggplant slices with 1 tsp. salt. Let the eggplant rest for 30 minutes. This will draw out some of the water of the eggplant before you cook it.
- After 30 minutes, blot the eggplant slices with more paper towels to remove water. Transfer to a baking sheet sprayed with nonstick cooking spray. Brush each slice with olive oil. Bake for 1 hour.
- Once eggplant is baked, cool and roughly chop and put into a medium sized bowl. Add 1/2 cup panko crumbs, 1 egg, thyme, chipotle powder, garlic, salt and pepper. Mix thoroughly until combined.
- Take 2-3 tbsp of eggplant mixture and roll into a ball. Take a small chunk of mozerella and press it into each ball. Work the mixture around the mozerella until it is completely covered and hidden.
- Preheat olive/vegetable oil in a medium sized pan over medium high heat.
- Whisk 2 eggs and flour together in a small bowl. Set aside.
- Put panko in a medium sized bowl. Set aside.
- Roll eggplant balls in egg/flour mixture then in the panko to coat.
- Fry the eggplant fritters turning every couple of minutes u til all sides are a light golden brown. Transfer to a paper towel lined plate.
- Serve warm with your favorite marinara sauce. Enjoy!
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