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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Eggplant Meatballs Recipe

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This recipe for Eggplant Meatballs is from The Second Kelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T olive oil
3 cloves minced garlic
1 med eggplant, peeled and diced
1 -2 T water
1 1/4 bread crumbs
1/2 c minced fresh Italian parsley
1/2 tsp salt
1 1/2 tsp dried oregano
2 large eggs, slightly beaten
1/2 c romano cheese (or parmesan)
1/4 c vegetable oil
Directions:
Directions:
Heat olive oil and slowly cook the garlic over med heat until golden. Add the eggplant and 1 T of water, cover and steam the egg plant over low heat until very soft, about 10 mins. Add remaining water only if eggplant begins to stick. Stir occasionally, take off heat, allow to cool.

Combine bread crumbs, spices, eggs and cheese. Stir in eggplant, let sit 20 mins. Make meatballs (about 18)
Saute in oil or bake at 325 degrees for 20 -25 mins

Serve with spaghetti sauce and pasta

 

 

 

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