Recipe(tried): Eggplant Balls

Danielle.MA (8:49:21 PM) :

Eggplant Balls

1 lb. Eggplant, unpeeled
1/2 cup fine bread crumbs
2 oz. Parmesan cheese
3 cloves garlic, very finely minced
3 tbls. Fresh Italian parsley, chopped
1 tbls. Basil, chopped
1 egg, slightly beaten
3/4 tsp. Salt
1/2 tsp. Pepper

Place eggplant in a large saucepan. Add enough water to cover. Add the salt and bring to a simmer for 20 minutes or until tender. Drain well. Chop into 1/4 inch cubes or put through a food processor. Place into a large mixing bowl and add the remaining ingredients, mix well.

For an appetizer, make balls the size of 1 rounded tablespoon. For a side dish, make them the size of 2 rounded tablespoons. Roll in bread crumbs and set aside till all the mixture is used.

In a large heavy skillet, heat olive oil over medium high heat. Saute the balls until golden brown.

Serve warm or room temperature.