Italian Eggplant Balls

• 2 Tbsp. olive oil
• 1/3 c. onion, chopped fine
• 1/3 c. celery, chopped fine
• 3 large cloves garlic, pressed
• 1 large eggplant, peeled, sliced and diced small
• 4 Tbsp. water
• 1 c. seasoned bread crumbs
• 1/2 c. grated Italian cheese
• 1/2 c. minced fresh parsley
• 2 eggs, beaten
• 1 1/2 c. marinara sauce or regular pasta sauce
• 1 c. shredded Mozzarella cheese
• salt and pepper to taste
• olive oil (for frying)

1. Lightly
2. salt diced eggplant.
3. Steam with 4 tablespoons water in tightly covered saucepan (15 to 20 minutes).
4. Should be very soft.
5. Stir often to keep from sticking.
6. Saute onion, celery
7. and garlic until very soft, but not brown.
8. Drain and cool eggplant in small colander.

olive oil, onion, celery, garlic, eggplant, water, bread crumbs, italian cheese, fresh parsley, eggs, marinara sauce, mozzarella cheese, salt, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713936 (may not work)