1 lb Eggplant
3/4 c Grated Parmesan Cheese
2 T Chopped Parsley
1 T Chopped Basil
3 T Breadcrumbs
1 Egg
1 Crushed Garlic Clove
1/4 – 1/2 c Oil (Pan will determine)

Clean and cut eggplant in half. Put in pan, cover with water and bring to a boil. Continue boiling for 30 minutes. Remove eggplant from water, strain and cool. Cut eggplant into small pieces and mix well with other ingredients. Roll into small balls the size of a walnut. Heat oil in medium fry pan. When hot, add a few balls at a time – do not overcrowd pan. Fry until brown, drain and serve.