Eggplant balls

Eggplant balls

Ingredients/Components

• oil - 1 item
• egg, beaten - 1 item
• grated Parmesan cheese
• parsley - 1 c
• seasoned bread crumbs - 1 item
• garlic, finely chopped - 2 Tbsp
• medium potatoes, peeled and diced - 6 item
• medium eggplants, peeled and diced - 3 item

How to make eggplant balls:

Cook eggplant and potatoes in pot until soft, approximately 20 to 25 minutes. Drain water, mash vegetables; allow to cool. In large mixing bowl, put mashed vegetables and add egg, cheese, parsley, garlic and enough seasoned bread crumbs to form mixture that holds its shape. With hands, form balls and drop into hot oil and brown on all sides. Drain on paper towel. Serve hot or at room temperature.

Recipe categories: Low cholesterol, Appetizers, Low fat.