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Calabrese Fried Eggplant Recipe

Calabrese Fried Eggplant

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on January 19, 2013

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    Well all I have to say is YUMMY!! I am not an eggplant person and well thought I would try again and even my kids loved it as well! Awesome! Thanks Giada!

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  • on September 02, 2012

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    Thought I would make this a little more healthy and baked in oven instead of frying. Turned out great, and yes you do have to add extra breadcrumbs.

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  • on August 15, 2012

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    Making these for the second time tonight. My family LOVED them!!! Don't be afraid to add extra breadcrumbs if needed.

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  • on July 14, 2012

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    Oh my gosh. I usually love Giada's recipes. But this was a disaster! The whole mixture just fell apart in my hands when I tried to make them into balls. They were too soft and too mushy. What a waste of perfectly great eggplants. Next time I will add more breadcrumbs to get the right consistency.

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  • on July 07, 2012

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    I just made these and i am telling you they are wonderful. If your having problems with them you need to add as much breadcrumbs to be able to form the ball. Giada tells you to add more as needed. the inside is going to be a soft. if you were looking for firmer inside you would probably have to fry them longer. which wouldnt be appetizing at all. I dont like eggplant but i will eat it this way. I didnt have fresh basil or plain breadcrumbs. I added italian style breadcrumbs and it tastes wonderful. you really need to add what suits your pallet. I will be making this agian for my mom tonight. Thanks Giada as always wonderful and very flavorful recipes.

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  • on July 04, 2012

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    I just finished the mixing of all the ingredients, and I am finding it tooooo soft to roll into balls. I am going to add more bread crumbs for the second time to see if I can get them stiffer. I added in total about a cup and 1/2 to the mixture - and I was able to get them into balls and fry. Inside is very soft. I and going to bake them before I serve to warm them up.

    Giada....if you read these reviews what are your thoughts with many reviewers having issues?

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  • on June 25, 2012

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    I also found the mixture to be a little soft, so I tried fryin one in the oil, it seemed to break up, so I decide to scoop them all on sprayed parchment paper and oven fried them at 400% until they browned about 30 minutes. After all that prep work I was not about to waste anything, so by oven frying them, they came out OK! They were tasty!!

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  • on June 24, 2012

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    Love eggplant and this is a great recipe for eggplant lovers. Tasty and easy to make.

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  • on June 19, 2012

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    Like some of the other reviews this was way too soft in the center. The consistency was mushy. Neither I nor any of my guests really enjoyed this recipe.

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  • on June 19, 2012

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    I really loved this recipe. Just made them for Fathers Day as an appetizer. I made the recipe Friday night, refrigerated and used Sunday afternoon and was perfect. The key is to make the balls small...I did not use a scoop, just eyed them (somewhere between the diameter of a nickel and a quarter. The center will be cooked but mushy and hot. Fried up quickly easily in the electric deep fryer. Next time I would use a little less pecorino...I thought they came out just a little salty but that just might be my palette. The whole family loved them and much easier than doing fried eggplant the traditional way!

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