in a large saute pan over medium-low heat. Toast the breadcrumbs
until golden brown, and then transfer to a large mixing bowl.
Add the olive oil
to the same saute pan over medium-low heat and cook the eggplant, tomatoes and garlic until the eggplant
is soft and will mash easily, about 15 minutes. Remove from the heat and gently mash with a potato
masher until about 3/4 of the way smooth. It is important not to mash
all the way, for texture.
Combine the tomato and eggplant with the breadcrumbs. Add in the basil
, mozzarella, ricotta, Parmesan, Italian seasoning, egg and some salt and pepper and mix thoroughly.
Roll out your wonton wrappers. Place a dollop
of filling into the center of each wonton
using a tablespoon measure. Fold over the ends to make an enclosed envelope, and then secure by either scalloping or pressing the prongs of a fork into the edge.
Heat some vegetable oil in a saute pan.
Place the dumplings in a single layer in a large frying pan
(you may need to work in batches). Add a few tablespoons water and heat slowly, covered, until the water has evaporated, about 5 minutes. Uncover and add 1 tablespoon of the hot oil to fry the bottoms of the dumplings.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.