Eggplant Meatballs

2 medium eggplants, peeled and diced
oil
2 cups breadcrumbs, plain or seasoned
salt and pepper, to taste
1 egg

If desired, salt diced eggplant in advance; rinse and press or squeeze out excess liquid.

In fry pan, brown diced eggplant; drain and cool. In bowl, combine eggplant with breadcrumbs, salt and pepper. Add egg; mix and shape as you would meatballs. Flatten balls slightly and fry in oil. Serve with gravy or sauce as regular meatballs.

Makes two to three servings.



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