Romans call crispy little rice balls stuffed with mozzarella supplì, meaning “telephone wires,” because of the way the cheese filling forms strings when the balls are cut open. These eggplant “balls” stuffed with cubes of smoked scamorza (you can use mozzarella instead) are inspired by supplì.

Stuffed Eggplant Balls are a delightful and flavorful appetizer or side dish that showcases the versatility of eggplant. These crispy and savory balls are made by combining finely chopped eggplant with breadcrumbs, cheese, herbs, and a surprise filling of smoked scamorza or mozzarella. They are then fried to golden perfection, creating a crunchy exterior and a creamy, gooey center.

These Stuffed Eggplant Balls are best enjoyed when served with a warm marinara sauce, which adds a tangy and flavorful element to complement the richness of the eggplant and cheese. They make for an excellent appetizer or a side dish that will impress your guests with their unique flavors and textures.

Whether you’re a fan of eggplant or looking for a creative way to enjoy this versatile vegetable, Stuffed Eggplant Balls are a delicious choice that will surely satisfy your cravings. Their combination of crispy exterior, creamy interior, and the burst of flavors from the cheese filling make them a true crowd-pleaser

Serves 4

INGREDIENTS

• Salt
• 1 medium eggplant (about 1 pound), trimmed and cut lengthwise in half
• 1 large egg, beaten
• 1¼–1½ cups plain dry bread crumbs
• ¼ cup freshly grated Pecorino Romano
• 2 tablespoons chopped fresh parsley
• Freshly ground pepper
• 3 ounces smoked scamorza or mozzarella, cut into ½-inch cubes
• Olive oil or vegetable oil for frying
• 1 recipe Marinara Sauce, warmed

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the eggplant halves to the boiling water, cover, and cook until tender when pierced with a knife, about 15 minutes. Place the eggplant halves cut side down in a colander and let cool completely.
2. Gently squeeze the eggplant to extract excess liquid. Chop it very fine (skin and all). Scrape it into a large bowl. Add the egg, ½ cup of the bread crumbs, the grated cheese, parsley, 1 teaspoon salt, and pepper to taste. Stir well; the mixture will be soft.
3. Make a test ball: Scoop up about 3 tablespoons of the mixture and shape it into a ball. If it is too soft, stir up to another ¼ cup bread crumbs into the eggplant mixture.
4. Spread the remaining ¾ cup bread crumbs on a plate. Shape 3 tablespoons of the eggplant mixture into a ball. Press a cube of scamorza into the center and mold the eggplant mixture around it to enclose it completely. Roll the ball in the crumbs, patting the crumbs on well, and place on a baking sheet. Repeat with the remaining mixture. Let the eggplant balls set up for about 15 minutes.
5. Preheat the oven to 200°F.
6. Pour about 2 inches of oil into a large heavy skillet and heat over medium heat until a pinch of the crumbs sizzles when dropped into the oil. Carefully place some of the balls in the pan, leaving a little space between them, and fry, turning occasionally, until evenly browned, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Transfer to a baking sheet and keep warm in the oven while you fry the remainder.
7. Serve the eggplant balls with the tomato sauce.