Eggplant Non-Meatballs (Mike these aren't tofu but they are good)

[Guest guest]

These are good on top of spaghetti, rice or with spaghetti sauce making

adelicious meatball sandwich.. " Eggplant Non-Meatballs " 1 lg. eggplant (I leave

skin on) chopped into chunks1 garlic clove minced1/2 onion chopped2 eggs

beaten1/3 cup parmesan cheese1 tsp. Italian seasoning1 cup breadcrumbssalt &

pepper to tasteSaute eggplant, onions and garlic in tablspn. oilve oil and a

scant 1/4 cupwater until tender. Remove from heat and chop into fine pieces.

When eggplantmixture had cooled mix in other ingredients, if mixture isn't firm

enough toform balls add a little more breadcrumbs.Preheat oven to 375-400

degrees. Line a cookie sheet with foil and add agenerous amount of oil olive to

coat foil. Form 2 inch balls and place on panabout 1 inch apart. Bake until

golden brown about 40 minutes, turning ballsevery 15 minutes.

 

 

 

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