Recipe Archives->Vegetables->Eggplant Balls

 
Eggplant Balls
 
2 large eggplants (4 pounds)
2 cups Italian bread crumbs (Progresso is ok)
1/4 cup chopped parsley
3 cloves garlic, minced or 1 tsp. garlic powder
2 eggs
1 1/2 cups grated Parmesan cheese
olive oil for frying
 
Wash eggplant, cut off ends, peel, then slice into quarters and
boil in salted water until soft.  Place in colander to drain and
cool.  Once cooled, remove most water from eggplant by carefully
squeezing.  In large bowl, combine eggplant with remaining ingredients.
Mix well and more bread crumbs as needed until you can form into
one-inch balls.  Roll in bread crumbs and fry in olive oil until
very brown.

Printable version: eggplant-balls.txt.