Photo credit: http://midwestveg.com

Makes about 20 balls.

Eggplant is a wonderfully versatile vegetable. After roasting, the flesh can be mixed with oil,  mint, a splash of water, and roasted tomatoes to create a simple pasta sauce. Or, as in this recipe, the roasted eggplant can be combined with parmesan, herbs, and bread crumbs to make a healthy alternative to meat balls. Serve these balls with tomato sauce and spaghetti; fold them into a pita pocket with lettuce, tomatoes, and hummus; or serve them as an appetizer with a hunk of bread, assorted fresh veggies, and dips.

Ingredients                 

1 pound eggplant
½ cup bread crumbs or 3 slices bread, crumbled
1 tablespoon olive oil
½ cup grated parmesan cheese
salove garlic, minced
1 egg
¼ cup parsley, chopped
salt and pepper

Directions

1. Preheat oven to 400F. Cut the eggplant in half lengthwise and place face down on a lightly oiled baking sheet. Cook in oven for 15-20 minutes or until tender. Cool. Scoop out eggplant into a large bowl.
2. Tear bread slices into small pieces or use a food processor. Place in a medium bowl.  Add the bread crumbs, cheese, parsley, egg, garlic, and salt and pepper to taste to the eggplant. Mix until well combined.
3. Shape the eggplant mixture into 1-inch balls. Heat 1 tablespoon oil in a large skillet over medium heat. Add half the eggplant balls. Cook, turning, until browned on all sides and cooked through. Repeat with remaining meatballs.