• 1 large eggplant
• 1/4 t. salt
• dash of pepper
• 1/2 cup chopped parsley
• 2 large eggs
• 1/4 cup Parmesan cheese
• 1/2 cup Italian-seasoned bread crumbs
• 1/2 t. dried basil
• olive oil for frying

Peel the eggplant and cut into 1" cubes. Next, sprinkle with salt. Bring 2 quarts of water to a boil in a medium saucepain. Add eggplant and boil over medium heat for 5 minutes. Drain.

Place eggplant in clean kitchen towel and squeeze out water, being careful not to scald yourself. Put the eggplant in a large bowl and mix in pepper, parsley, eggs and cheese. Add some of the bread crumbs as needed for consistency. Set aside remaining bread crumbs in a bowl, mix with basil, and sprinkle with pepper. Form eggplant mixture into 1" balls and roll the balls in the bread crumb mixture.

Heat olive oil in a large skillet and fry until brown on all sides.

Serves 4