Eggplant-A-Paloza

Jason and I decided to plant eggplant in our garden this year. Neither of us really love eggplant but it is good every once in awhile. So when we went to buy plants we though that eggplants grew one vegetable per plant. Kind of like cabbage or cauliflower. Looking back I'm not really sure what made us think this. However at the time it sounded right. So we bought three eggplant plants, thinking three eggplants would be the perfect amount. All I can do now is laugh as we have picked at like 10 egg plants already and more are still coming! I have given some away, frozen some, used some in casseroles, you name it and I have done it to an eggplant! I stumbled across this recipe on Recipe Zaar awhile back and it sounded pretty good. Well now that I have a dozen eggplant it sounds great! so without further ado here is the recipe...

Eggplant "Meatballs"

1 large eggplant
2 beaten eggs
1/3 cup parmesan cheese
1 teaspoon mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper, to taste
Salt, to taste
1 cup breadcrumbs

Slice eggplant and sprinkle with salt.
Let sit 10 minutes to draw out water.
Rinse and pat dry.
Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
Remove and chop finely.
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 l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
Turn halfway through baking to ensure even browning.

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