EGGPLANT “NEATBALLS”

* 2 large eggplants

* 1-2 t. Salt

* 1/4-1/2 c. Olive oil

* 2 T. Chopped fresh garlic

* 1-2 c. Bread crumbs

* 1/2-1 c. Parmesan cheese

* 2 Eggs

* ChefMel’s Sweet Sicilian

Wash and cut eggplant into cubes. Toss in olive oil, chopped fresh garlic and salt. Place on a cooking sheet and roast until softened. Place eggplant into food processor and add the Italian style breadcrumbs, parmesan cheese, and eggs.

Mix thoroughly and you should have a consistency similar to meatballs. If this mixture is too “wet“ add more breadcrumbs and parmesan cheese. Your ratio should be 2:1 breadcrumbs:parm.

Scoop out the mixture with small ice cream scoop and roll into balls about a 1/2 to 1 inch size. You can sauté/fry in a large pan or bake on a cookie sheet. I have silicone meatball pans that work perfectly.

If you bake in the oven, I suggest 375° for 10 to 12 minutes or until golden brown.

Plate these “neatballs”and top with Parmesan and serve with your favorite ChefMel’s sauce to dip!