Calabrian Eggplant Fritters – October Recipe of the Month

Calabrian Eggplant Fritters – October Recipe of the Month

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Calabrian Eggplant Fritters

Serves 6


  • 2 pounds eggplant, peeled and cut into a rough dice
  • 1/4 cup finely grated pecorino cheese
  • 1/4 cup finely grated parmesan cheese
  • 3 eggs, slightly beaten
  • 1/2 cup bread crumbs
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup basil, cut into fine ribbons (chiffonade)
  • kosher salt
  • red pepper flakes, to taste
  • canola oil



1. Put the eggplant in a large pot with just enough lightly salted water to half cover it; cover pot with a lid and cook until just tender.

2. Drain the eggplant and squeeze out excess moisture by gently wringing it in a clean kitchen towel.

3. Mix the dry cooked eggplant with the cheeses, eggs, bread crumbs, olive oil, and basil. Season with salt and pepper flakes to taste and form into little patties.

4. Pan fry patties in canola oil until lightly golden on both sides and then blot on a paper towel. Be sure to season with a little extra salt while still warm. (Alternatively, you can bake the fritters on a greased sheet pan in a 420 degree F oven until golden on both sides.)

5. Serve as an appetizer, side dish, or as an entree with a salad or sautéed greens dressed with lemon and olive oil.

Shopping List

  • 2 pounds eggplant
  • Parmesan cheese
  • Pecorino cheese
  • 3 eggs
  • 1/2 cup bread crumbs
  • extra-virgin olive oil
  • basil
  • kosher salt
  • red pepper flakes
  • canola oil

Contributed by:

Karla Sorrentino

Chef & Proprietor of TASTE by karla sorrentino  

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