Aunt Mary's Eggplant Balls You Have To Try

Tuesday, January 14, 2014

Aunt Mary's Eggplant Balls

"These hearty, delicious eggplant morsels can 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
half of cup grated Parmesan cheese
1 cup chopped clean parsley
2 eggs, overwhelmed
three/four cup dried bread crumbs

Instructions :

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

Preheat oven to 350 degrees F (a hundred seventy five ranges C). Grease a baking sheet.
Heat a medium skillet over medium warmness. Pour in olive oil and saute garlic simply until gently browned. Mix in eggplant and water. Reduce warmth to low and cowl skillet. Allow eggplant to steam till gentle, approximately 20 mins. Place eggplant in a large bowl and permit to chill barely.
Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your fingers until substances are thoroughly mixed and mixture can be rolled into balls. Add extra bread crumbs as needed to make mixture practicable. Refrigerate combination for 15 mins, then roll into balls or form into patties.
Place eggplant balls on prepared baking sheet. Bake in preheated oven for half-hour. Serve immediately.

Notes :

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

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