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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. (Can also be made for a side dish - then make them the size of 2 rounded tablespoons.) Roll in bread crumbs and set aside until 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.

- contributed by MamaLoretta, Cleveland, OH

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