Eggplant Balls

3 Tbs olive oil
3 cloves garlic, peeled and minced
1 large eggplant, peeled and diced
1 Tbs water
2-3 cups breadcrumbs, seasoned or plain
1/2 cup fresh parsley, chopped
2 egg subs, beaten
Olive oil
Tomato sauce
In a large saucepan, heat oil over medium heat.
Add garlic, and saute gently until golden.
Add diced eggplant and water.
Cover, turn heat to medium-low, and gently steam until eggplant is very soft and mushy.
In a mixing bowl, combine eggplant, crumbs, parsley, and egg subs.
Mix well. Let stand in fridge 20 minutes.
Add additional bread crumbs as necessary to make mixture somewhat firm.
Form into balls.
Heat olive oil in a frying pan over medium heat.
Add balls, and fry on all sides in olive oil, until browned.
Cover with tomato sauce and simmer until hot throughout.
Makes about 3 dozen balls.
Note: We think this is best served on spaghetti squash!