Eggplant isn’t just for Eggplant Parmigiana or Ratatouille. This is a great vegetarian “meatball”. They can be fried, baked or just put into the sauce and cooked that way. They can be used in an antipasto also! Eggplant is very versatile and this is a new twist on preparing it! Even kids will love these! Serve it with spaghetti or pasta that you like. It goes great in a fresh marinara sauce to don’t be afraid, try it, you’ll like it!

INGREDIENTS:

3 tablespoons olive oil

3 cloves garlic, minced

1 large eggplant, peeled and diced

1 tablespoon water

1 cup of Italian seasoned bread crumbs

½ cup fresh parsley, chopped

2 eggs, beaten

½ cup grated cheese of choice

olive oil

marinara sauce, if desired

grated mozzarella cheese, if desired

DIRECTIONS:

1. In a large saucepan, heat oil and gently sauté garlic until golden brown. Add the diced eggplant, the tablespoon of water and cover. Reduce heat and gently steam until eggplant is very soft.

2. In a mixing bowl, combine eggplant, bread crumbs, parsley, eggs, and cheese. Mix well and let stand 20 minutes. Form into balls and fry on all sides in olive oil.

OPTION:

Place eggplant balls on a greased pan and bake in the oven for 30 minutes at 325°. They can then be covered in marinara sauce and sprinkled with grated mozzarella cheese.

OR you can drop them in spaghetti sauce and serve in place of meatballs!

Serves 4-6