Eggplant Meatballs (meatless)
rec.food.recipes/Tracy Karachi/2002
Source: Father Orsini's Italian Kitchen)

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.

These are great. Someone made these for a potluck in my office. They were larger than one inch--maybe golf-ball sized or a bit bigger. She had a simple tomato sauce on the side.