- 2 medium Eggplants
- 2 tbsp Olive oil
- 1/2 cup Water
- 3 cloves Garlic (minced)
- 1 tbsp Italian seasoning
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried basil
- 3/4 cup Parmesan cheese (grated)
- 1 Egg
- 3/4 cup Bread crumbs
Chop the eggplant into cubes.
Heat olive oil in a large skillet on medium heat and cook garlic until fragrant (2 minutes).
Add eggplant and cover. Cook until eggplant is tender (15 minutes).
Roughly mash the eggplant and transfer to a mixing bowl. Allow to cool until its workable with your hands.
Add remaining ingredients and mix until fully combined. Add additional breadcrumbs if required.
Place eggplant mixture in the fridge until cool, around 20-30 minutes.
Roll eggplant into balls, should make 12-15 balls.
Place eggplant balls on a greased baking sheet and cook at 375 for 45 minutes or until golden brown.
Serve and enjoy!