Crispy Mozerella Stuffed Chipotle Eggplant Fritters - eggplant

Method

• 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!