Eggplant Croquette with Smoked Scamorza and Arrabiata
Eggplant Croquette with Smoked Scamorza and Arrabiata
Ingredients
- 2 eggplant, medium
- 1 tablespoon salt, plus more to taste
- 1/2 cup olive oil, plus more as needed for frying
- 4 ounces smoked scamorza cheese, cut into 1/2-inch cubes
- 1/2 cup ricotta cheese
- 1/4 cup grated hard cheese, (Parmesan or Pecorino Romano)
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon black pepper, to taste
- 1 cup all-purpose flour, as needed for dredging
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs, as needed for coating
- 2 cups arrabiata sauce, store-bought or homemade
- 1/2 cup grated hard cheese, (Parmesan), for topping
Instructions
- 1
Slice the eggplants into 1/4-inch thick rounds. Lay the slices on a clean surface or baking sheets. Sprinkle generously with 1 tablespoon of salt and let them sit for 30 minutes to draw out moisture. After 30 minutes, pat them thoroughly dry with paper towels.
⏱️ 5 min
- 2
Heat 1/2 cup of olive oil in a large skillet or frying pan over medium-high heat. Fry the eggplant slices in batches until they are golden brown and tender on both sides, about 3-4 minutes per side. Add more olive oil as needed. Remove the fried eggplant slices and place them on a plate lined with paper towels to drain excess oil.
⏱️ 15 min
- 3
Cut the smoked scamorza cheese into 1/2-inch cubes. In a medium bowl, combine the ricotta cheese, 1/4 cup of grated hard cheese, chopped fresh basil, a pinch of salt, and 1/4 teaspoon of black pepper. Mix thoroughly until well combined.
⏱️ 10 min
- 4
Take one fried eggplant slice. Place about 1 tablespoon of the ricotta cheese mixture onto the center of the slice. Then, place one cube of smoked scamorza cheese on top of the ricotta mixture. Carefully roll the eggplant slice around the filling to form a compact croquette. Repeat this process with the remaining eggplant slices and filling.
⏱️ 15 min
- 5
Set up a breading station: Place the all-purpose flour in one shallow bowl, the beaten eggs in a second shallow bowl, and the breadcrumbs in a third shallow bowl. Dredge each eggplant croquette first in the flour, ensuring it's fully coated. Then, dip it into the egg wash, allowing any excess to drip off. Finally, thoroughly coat the croquette in breadcrumbs. Repeat for all croquettes.
⏱️ 10 min
- 6
Heat a fresh batch of olive oil (about 1/4 cup) in a clean skillet over medium heat. Fry the breaded croquettes in batches until they are golden brown and crispy on all sides, about 2-3 minutes per side. Remove them from the pan and place them on paper towels to drain.
⏱️ 10 min
- 7
Preheat your oven to 375°F (190°C). Arrange the fried croquettes in a baking dish. Spoon the arrabiata sauce over the croquettes, ensuring they are well covered. Sprinkle the 1/2 cup of grated hard cheese over the sauce.
⏱️ 5 min•🌡️ 375
- 8
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the croquettes are heated through.
⏱️ 20 min•🌡️ 375
- 9
Once baked, remove from the oven and let rest for a few minutes before serving hot. Enjoy the melted cheese pull!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant Croquette with Smoked Scamorza and Arrabiata
- 2 eggplant, medium
- 1 tablespoon salt, plus more to taste
- 1/2 cup olive oil, plus more as needed for frying
- 4 ounces smoked scamorza cheese, cut into 1/2-inch cubes
- 1/2 cup ricotta cheese
- 1/4 cup grated hard cheese, (Parmesan or Pecorino Romano)
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon black pepper, to taste
- 1 cup all-purpose flour, as needed for dredging
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs, as needed for coating
- 2 cups arrabiata sauce, store-bought or homemade
- 1/2 cup grated hard cheese, (Parmesan), for topping
Instructions
- 1
Slice the eggplants into 1/4-inch thick rounds. Lay the slices on a clean surface or baking sheets. Sprinkle generously with 1 tablespoon of salt and let them sit for 30 minutes to draw out moisture. After 30 minutes, pat them thoroughly dry with paper towels.
⏱️ 5 min - 2
Heat 1/2 cup of olive oil in a large skillet or frying pan over medium-high heat. Fry the eggplant slices in batches until they are golden brown and tender on both sides, about 3-4 minutes per side. Add more olive oil as needed. Remove the fried eggplant slices and place them on a plate lined with paper towels to drain excess oil.
⏱️ 15 min - 3
Cut the smoked scamorza cheese into 1/2-inch cubes. In a medium bowl, combine the ricotta cheese, 1/4 cup of grated hard cheese, chopped fresh basil, a pinch of salt, and 1/4 teaspoon of black pepper. Mix thoroughly until well combined.
⏱️ 10 min - 4
Take one fried eggplant slice. Place about 1 tablespoon of the ricotta cheese mixture onto the center of the slice. Then, place one cube of smoked scamorza cheese on top of the ricotta mixture. Carefully roll the eggplant slice around the filling to form a compact croquette. Repeat this process with the remaining eggplant slices and filling.
⏱️ 15 min - 5
Set up a breading station: Place the all-purpose flour in one shallow bowl, the beaten eggs in a second shallow bowl, and the breadcrumbs in a third shallow bowl. Dredge each eggplant croquette first in the flour, ensuring it's fully coated. Then, dip it into the egg wash, allowing any excess to drip off. Finally, thoroughly coat the croquette in breadcrumbs. Repeat for all croquettes.
⏱️ 10 min - 6
Heat a fresh batch of olive oil (about 1/4 cup) in a clean skillet over medium heat. Fry the breaded croquettes in batches until they are golden brown and crispy on all sides, about 2-3 minutes per side. Remove them from the pan and place them on paper towels to drain.
⏱️ 10 min - 7
Preheat your oven to 375°F (190°C). Arrange the fried croquettes in a baking dish. Spoon the arrabiata sauce over the croquettes, ensuring they are well covered. Sprinkle the 1/2 cup of grated hard cheese over the sauce.
⏱️ 5 min•🌡️ 375 - 8
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the croquettes are heated through.
⏱️ 20 min•🌡️ 375 - 9
Once baked, remove from the oven and let rest for a few minutes before serving hot. Enjoy the melted cheese pull!
⏱️ 5 min