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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Eggplant balls are such a delightful change from always eating meat. They are also very 'Kid Friendly'! This recipe is one of my mom's, but I can also remember her adding rice to them which is another recipe altogether. Ingredients:
ingredients |
3 t. extra virgin olive oil |
5 cloves garlic, chopped (3 to saute', 2 for eggplant mixture |
4 cups eggplant, cubed with peel |
2 t. water |
3/4 cup parmesan cheese |
1/2 cup chopped parsley |
2 eggs, lightly beaten |
3/4 cup dry bread crumbs |
Directions:
1. Preparation:
2. Preheat oven to 350 degree F. Grease baking sheet.
3. In a medium skillet, heat oil over medium heat. Saute' garlic until it just starts lightly brown. Add eggplant and water. Reduce to low, cover and steam until soft for 20 minutes. Drain in colander and allow to cool slightly.
4. Transfer eggplant to bowl, add eggs, cheese, parsley, garlic and breadcrumbs. Add more breadcrumbs as needed to make mixture easy to work with. Refridgerate for 20 minutes, then either roll into balls or patties.
5. Place on baking sheet, bake for 30 minutes. Serve immediately.
6. Note: Can be served with spaghetti and marinara sauce or as a side with fish.
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