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Fettuccine Eggplant Fritters!
Fettuccine Pasta with Eggplant Fritters

Ingredients
  • ¼ stick Mehadrin Butter
  • 1 small eggplant, peeled and cubed
  • 1 small onion, diced
  • 2 frozen garlic cubes
  • ½ tsp salt
  • 1 egg
  • 1 ½ cup bread crumbs
  • 2 cups Mehadrin Shredded Mozzarella Cheese
  • 2 cups milk
  • 8 oz J&J Cream Cheese
  • 8 oz Mehadrin Sour Cream
  • 1 cup marinara sauce
  • 1 package fettucine pasta/Asian noodles
  • 1 Tbsp oil
Fettuccine Eggplant Fritters!
Fettuccine Pasta with Eggplant Fritters

Instructions

Heat butter in large skillet. Add
eggplant, onion, garlic, and salt. Sauté
until soft. Transfer to a bowl and use a
fork to mash until no large pieces
remain.
In a large saucepan, add milk, cream
cheese, sour cream, and marinara
sauce. Bring to a boil. Add pasta and
cook 8-12 minutes.
Add egg, ¾ cup bread crumbs and
shredded cheese to eggplant mixture.
Mix until well combined. Form 1 inch
balls, coat them with remaining bread
crumbs, and gently pat to flatten.
Fry the fritters over medium heat for 3-4
minutes on each side until lightly
browned.
Serve with pasta.

 

Ingredients
  • ¼ stick Mehadrin Butter
  • 1 small eggplant, peeled and cubed
  • 1 small onion, diced
  • 2 frozen garlic cubes
  • ½ tsp salt
  • 1 egg
  • 1 ½ cup bread crumbs
  • 2 cups Mehadrin Shredded Mozzarella Cheese
  • 2 cups milk
  • 8 oz J&J Cream Cheese
  • 8 oz Mehadrin Sour Cream
  • 1 cup marinara sauce
  • 1 package fettucine pasta/Asian noodles
  • 1 Tbsp oil
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