Crispy Eggplant Balls

Preheat the oven at 400 degrees F (200 degrees C).

Cut the Eggplants (4) in half and drizzle some Olive Oil (as needed) and sprinkle a little bit of salt over each half. Place them on a baking tray with the cut face down.

Bake for 30 minutes.

Then remove from the oven and leave to cool down. With a spoon, scoop out the pulp and place in a mixing bowl.

Place the eggplant pulp in a strainer and squeeze out all the liquid.

To the pulp, add the Fresh Dill (1/2 cup), Parmesan Cheese (1 cup), Salt (to taste), Ground Black Pepper (to taste), and Crushed Red Pepper Flakes (to taste), if using. Mix well. Cover the bowl and leave to rest in the fridge for at least an hour or better overnight.

Remove the bowl from the fridge and add the Fresh Parsley (1 cup) and Breadcrumbs (1/2 cup) and mix well. In a separate bowl beat Eggland's Best Classic Egg (1) and on a separate plate add more breadcrumbs for breading.

Dredge each ball in the egg and then cover in breadcrumbs. Once all the balls have been breaded, fry in hot Vegetable Oil (as needed) until golden brown, this can take around 10 minutes altogether.

When the balls are golden brown remove from the oil and place over kitchen paper to absorb the excess oil. Serve and enjoy!