Eggplant Non-Meatballs (recipe post lacto ovo)

[Guest guest]

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

delicious meatball sandwich..

 

" Eggplant Non-Meatballs "

 

1 lg. eggplant (I leave skin on) chopped into chunks

1 garlic clove minced

1/2 onion chopped

2 eggs beaten

1/3 cup parmesan cheese

1 tsp. Italian seasoning

1 cup breadcrumbs

salt & pepper to taste

 

Saute eggplant, onions and garlic in tablspn. oilve oil and a scant 1/4 cup

water until tender. Remove from heat and chop into fine pieces. When eggplant

mixture had cooled mix in other ingredients, if mixture isn't firm enough to

form balls add a little more breadcrumbs.

Preheat oven to 375-400 degrees. Line a cookie sheet with foil and add a

generous amount of oil olive to coat foil. Form 2 inch balls and place on pan

about 1 inch apart. Bake until golden brown about 40 minutes, turning balls

every 15 minutes.

 

 

 

" The afternoon knows what the morning never suspected. "

Old Swedish proverb.