or 3 baby eggplant
or 1/2 cup Romano cheese
salt and pepper
Slice eggplant and sprinkle with salt. Let sit 10 minutes to draw out water. Rinse and then pat dry.
Sauté eggplant, onions and garlic on stovetop on medium high heat with a splash of olive oil until eggplant is soft.
Place eggplant, onion and garlic into food processor and chop well.
Mix everything but the breadcrumbs when eggplant is cool.
Then add breadcrumbs and mix until you get the consistency you want to form the balls.
Place in a generously olive oiled pan about 1 inch apart and sauté or bake in 350 degree oven until golden brown, on all sides.
Top with your favorite tomato sauce.
Recipe and photo provided by Nature Fresh Farms –