Eggplant Balls

1 large eggplant
1 3/4 teaspoons salt
1/4 cup chopped onion
3/4 cup chopped green pepper
1 1/2 cups bread crumbs
2 eggs
1 tablespoon grated sharp cheddar or parmesan
1 teaspoon paprika
1/4 teaspoon pepper
vegetable oil

Peel and cube eggplant. Cook in one inch boiling water with 1/2 teaspoon salt. Cover and cook 15 minutes or until tender; drain and discard water.

Chop cooked eggplant and mix with onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2-3 hours or overnight.

Drop mixture by heaping teaspoonful into flour and coat completely. Beat other egg; dip eggplant balls into egg and then coat with remaining bread crumbs. Fry in hot oil until brown.

Can be frozen and reheated in 350 degrees oven.

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