eggplant balls

[Guest guest]

Eggplant Balls

1 large eggplant

1 3/4 teaspoon salt

1/4 cup chopped onion

3/4 cup chopped green pepper

1 1/2 cup bread crumbs

2 eggs

1 tablespoon grated sharp Cheddar or Parmesan

1 teaspoon paprika

1/4 teaspoon pepper

flour

vegetable oil

 

Peel and cube eggplant. Cook in one inch boiling water with 1/2 teaspoon salt.

Cover and cook 15 minutes or until tender; drain and discard water. Chop cooked

eggplant and mix with onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese,

paprika, pepper and remaining salt. Cool and chill 2-3 hours or overnight. Drop

mixture by heaping teaspoonsful into flour and coat completely. Beat other egg;

dip eggplant balls into egg and then coat with remaining bread crumbs. Fry in

hot oil until brown. Can be frozen and reheated in 350 degrees oven.

 

 Hugz

karen