Eggplant Polpette – Ferrazzani's Pasta & Market

Ingredients

• 2 tbsp canola oil
• 1 tbsp extra virgin olive oil
• 10 cloves roasted garlic, 5 whole, 5 finely chopped
• 1 1/2 pounds eggplant, cubed
• ½ sweet onion, small dice
• 1 bell pepper, small dice
• Sea salt
• Tellicherry pepper
• 1 pound Italian bread
• 1 cup heavy cream
• ½ cup fresh mozzarella, diced
• ½ cup parmesan cheese, grated
• ¼ cup fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1 egg, beaten
• canola oil for frying