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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