Wedding Eggplant Balls

• 2 tablespoons margarine
• 12 bunch green onion, sliced
• 1 white onion (small)
• 12 bell pepper, chopped
• 1 lb raw shrimp, peeled (chopped if large)
• 2 large eggplants, peeled, chopped, cooked
• creole seasoning (Tony Chachere's)
• 2 eggs, beaten
• Italian seasoned breadcrumbs, to thicken
• 14 cup parmesan cheese, grated

1. Melt margarine; saute onions and bell pepper until soft.
2. Add shrimp and cook until pink.
3. Add eggplants and creole seasoning; cook over low heat for 10 minutes.
4. Drain excess liquid.
5. Add eggs; when cooked, add bread crumbs and cheese to thicken.
6. Form into balls and heat on baking sheet for 10 minutes in 350-degree oven.
7. May be frozen before baking.

margarine, green onion, white onion, bell pepper, shrimp, eggplants, creole seasoning, eggs, italian seasoned breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/wedding-eggplant-balls-368513 (may not work)