Eggplant Balls 

3 tbsp olive oil 
3 cloves garlic, minced 
4 cups cubed eggplant
1 tbsp water 
1/2 cup grated Parmesan cheese 
1/4 cup chopped fresh parsley 
Salt & Pepper to taste
2 eggs, beaten 
3/4 cup dried bread crumbs 

Preheat oven to 350 degrees F (175 degrees C). 

Grease a baking sheet and set aside. 

Heat a medium skillet over medium heat. Pour in olive oil 
and sauté garlic just until lightly browned. 

Mix in eggplant and water. Reduce heat to low and cover skillet. 

Allow eggplant to steam until soft, about 20 minutes. 

Place eggplant in a large bowl and allow to cool slightly. 

Mix cheese, parsley, eggs, Salt and Pepper, and bread crumbs 
into eggplant. 

Stir with a wooden spoon or your hands until ingredients are 
thoroughly combined and mixture can be rolled into balls. 

Add more bread crumbs as needed to make mixture workable. 

Refrigerate mixture for 15 minutes, then roll into balls or 
form into patties. 

Place eggplant balls on prepared baking sheet. 
Bake in preheated oven for 30 minutes. Serve immediately.