Eggplant Arancini
Ingredients
- 2 large eggplants (about 2½ pounds total)
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic, finely chopped
- 8 basil leaves, finely chopped
- ¼ cup parmigiano-reggiano cheese, shredded
- ¼ teaspoon red-pepper flakes
- Salt
- All-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 cup prepared unseasoned breadcrumbs
- Vegetable oil, for frying
- Marinara sauce, for serving (optional)
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