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Cheesy Eggplant Balls
Ingredients
1 large eggplant, peeled and cubed
1 1/2 teaspoons salt
1/4 cup chopped onion
1/4 cup chopped red or green bell pepper
1 1/2 cups breadcrumbs
2 eggs
1/4 cup shredded cheddar cheese
1/2 cup flour
Pepper, to taste
Oil for frying
Directions
Put about 1 inch of water in a skillet along with a 1/2 teaspoon of the salt. Add the eggplant and bring to a simmer. Cook 12 to 15 minutes or until eggplant is tender. Drain well.
In a bowl, combine the eggplant, onion, red or green pepper, 3/4 cup of the breadcrumbs, 1 egg, cheese, remaining salt and black pepper, to taste. Cover with plastic wrap and cool completely. (This can be done a day ahead of time.)
When ready to cook, place the flour in a shallow bowl. Put the remaining egg in another bowl. Take a heaping tablespoon of the eggplant mixture and dredge in the flour, then egg and then in the breadcrumbs.
Heat oil in a deep skillet. Fry the eggplant balls until golden brown on all sides. Drain on paper towels.
Suggestions
Serve as a side dish or with toothpicks as an appetizer.