| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Appetizers, Italian |
4 |
Servings |
INGREDIENTS
| 3 |
|
Tbls Olive Oil |
| 3 |
|
Cloves Garlic; minced |
| 1 |
lg |
Eggplant; peeled and diced |
| 1 |
|
Tbl Water |
| 1 |
c |
Seasoned Bread Crumbs |
| 1/2 |
c |
Fresh Parsley; chopped |
| 2 |
|
Eggs; beaten |
| 1/2 |
c |
Grated Cheese |
|
|
Olive Oil |
|
|
Marinara Sauce |
|
|
Mozzarella Cheese |
INSTRUCTIONS
In large saucepan, heat oil and gently saute garlic until golden brown. Add
diced eggplant, water, and cover. Reduce heat and gently steam until
eggplant is very soft. In mixing bowl, combine eggplant, bread crumbs,
parsley, eggs and cheese. Mix well and let stand 20 minutes. Form into
balls and fry on all sides in olive oil.
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