Eggplant Meatballs

• 2 tablespoons olive oil
• 3 large garlic cloves, minced
• 1 large eggplant, peeled and diced
• 1 tablespoon water
• 1 cup panko bread crumbs (I use whole wheat)
• 1/2 cup freshly chopped pasley
• 2 eggs, beaten
• 1/2 cup grated Parmigiano-Reggiano cheese
• extra olive oil for frying

1. Heat a large sauce pan on a medium flame.
2. Add the oil, give it a swirl, then add the garlic. Saute until golden.
3. Add the diced eggplant and the water. Mix the eggplant and the garlic, then cover.
4. Reduce the heat and let the eggplant steam until very soft and tender.
5. In a large bowl, combine the panko bread crumbs, parsley, eggs, cheese, and the soft eggplant. Mix the ingredients well, and then let sit for about 20 minutes.
6. Using your hands, form the "meatballs." They can be as small as a golfball, or as large as an ice cream scoop.
7. Cook the meatballs by either frying or baking them. If frying, add a little oil to a pan, and then fry on all sides. If baking, place the meatballs on a greased pan, and place in a 350 degree oven for about 30 mins.

olive oil, garlic, eggplant, water, bread crumbs, freshly chopped, eggs, cheese, extra olive oil

Taken from food52.com/recipes/30625-eggplant-meatballs (may not work)