Take Back the Kitchen by Alma Schneider
For just a few days this week, we've had some respite from the crazy high temperatures. I was mostly excited because I got to use my oven ithout the fear that I would feel like I was taking a sauna in my kitchen. These finger food Eggplant Parmesan balls were worth waiting for. I promise that you will agree. Even the eggplant -hating-kids loved them. They are perfect for a car trip or a picnic. Enjoy!
3 TBS olive oil
1-3 minced garlic cloves
1 large eggplant , peeled and diced
1 cup seasoned bread crumbs
1/2 cup chopped parsley
2 beaten eggs
1/2 cup grated Parmesan or Romano cheese
1 TBS water
In a large saucepan, heat the oil and gently saute the garlic until golden brown. Add the eggplant, water and cover. reduce the heat and gently steam until the eggplant is very soft.
In a mixing bowl, combine eggplant, breadcrumbs, parsley, eggs and cheese. mix well and let stand at least 20 minutes. Form into balls and fry on all sides in the olive oil OR place balls on a greased pan and bake at 325 degrees for 30 minutes.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.