Eggplant Parmesan Supplì

Method

1. Prepare a soffritto with extra virgin olive oil, celery, carrot, and onion. Cook until soft.
2. Add tomato passata and a few basil leaves. Cook until the sauce thickens. Let cool.
3. Fry slices of eggplant in hot oil until golden brown. Drain on paper towels.
4. In a baking dish, layer the fried eggplant slices, tomato sauce, grated Parmigiano Reggiano, and basil leaves (add basil only on the first and last layers). Repeat layers.
5. Finish with a generous layer of Parmigiano Reggiano on top.
6. Bake at 180°C (350°F) for 30-40 minutes, or until golden and bubbly.
7. Let the parmigiana cool at room temperature for 2 hours, then refrigerate until firm and solid.
8. Once solid, cut the parmigiana into pieces and shape them into supplì (rice-ball shapes).
9. Prepare a batter with egg, water, and flour. Dip each supplì into the batter, then coat with breadcrumbs.
10. Let the coated supplì rest in the refrigerator for a short time.
11. Fry the supplì in hot oil for about 3.5 minutes until golden and crispy. Drain on paper towels.
12. Serve on a plate with a sauce made from tomato and béchamel, top with grated Parmigiano Reggiano.