Eggplant Non- Meatballs

by Kim
(Phoenix)

INGREDIENTS


  • 3 cloves garlic, crushed
  • 3 TBSP Extra Version olive Oil
  • 1 Eggplant, peeled/diced
  • 1 tsp water
  • 1 egg
  • 1 cup breadcrumbs
  • 2 eggs
  • 1/2 cup parmesan cheese
  • 1/2 cup fresh parsley-diced up fine or 1 tsp dried

    PREPARATION

  • Saute garlic and eggplant in oil with water until eggplant very soft, you can add dash more water to make sure eggplant gets a good steaming.
  • Let cool at room temperature about 30 minutes.
  • Add eggs, breadcrumbs, parmesan cheese, parsley to mix.
  • Make into meatball size balls and saute in Olive Oil until browned.
  • Serve with favorite Marinara Sauce or in your Spaghetti Sauce over pasta.

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