Father Orsini's Eggplant Balls

By amaliana

Ingredients

• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 large eggplant, peeled and diced
• 1 tablespoon water
• 1 cup seasoned bread crumbs
• 1/2 cup fresh parsley, chopped
• 2 eggs beaten
• 1/2 cup grated cheese
• olive oil
• marinara sauce, if desired
• grated mozzarella or Monterey Jack, if desired

Preparation

Step 1

In a large saucepan, heat oil and gently saute garlic until golden brown. Add diced eggplant, the tablespoon of water, and cover. Reduce heat and gently steam until eggplant is very soft.
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.
OR:
Place eggplant balls on a greased pan, and bake in the oven for 30 minutes at 325 degrees. They can be covered with marinara sauce and sprinkled with grated mozzarella or Monterey Jack.
OR:
Drop them in spaghetti sauce and serve in place of meatballs.