Aunt Mary's Eggplant Balls Good Recipes

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Aunt Mary's Eggplant Balls

"These hearty, scrumptious eggplant morsels may be used as a substitute for meatballs, or they can be fried into patties and eaten like burgers."

Ingredients :

3 tablespoons olive oil
three cloves garlic, minced
four cups cubed eggplant, with peel
1 tablespoon water
1/2 cup grated Parmesan cheese
1 cup chopped sparkling parsley
2 eggs, beaten
3/four cup dried bread crumbs

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H15M

Preheat oven to 350 tiers F (175 degrees C). Grease a baking sheet.
Heat a medium skillet over medium warmness. Pour in olive oil and saute garlic simply until lightly browned. Mix in eggplant and water. Reduce warmness to low and cowl skillet. Allow eggplant to steam till tender, approximately 20 mins. Place eggplant in a huge bowl and permit to cool barely.
Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wood spoon or your fingers until ingredients are thoroughly combined and combination may be rolled into balls. Add more bread crumbs as had to make aggregate practicable. Refrigerate combination for 15 minutes, then roll into balls or form into patties.
Place eggplant balls on prepared baking sheet. Bake in preheated oven for half-hour. Serve at once.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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