Eggplant Meatballs

I like eggplant in any shape — fried, sautéed or in a casserole.; I like to experiment; so one time I had an eggplant that I needed to use before it spoiled and I made meatballs.

Drain the eggplant very well and let it cool before you add the rest of ingredients; otherwise the heat will cook the egg and Parmesan cheese prematurely.

Meatballs:

1 pound lean ground beef

1 large eggplant

1 large onion, finely chopped

5 cloves garlic, finely chopped

1 cup grated Parmesan cheese

1 cup bread crumbs

1/4 cup parsley, finely chopped

4 teaspoon fresh oregano, finely chopped

1/2 teaspoon salt

1 teaspoon ground black pepper

2 eggs

1 cup water

Sauce:

1 cup tomato sauce

2 teaspoons fresh parsley, finely chopped

2 teaspoons fresh oregano, finely chopped

1½ teaspoons virgin olive oil

2½ teaspoons onion, finely chopped

1½ teaspoons garlic, finely chopped

Topping:

Monterey jack cheese, thinly sliced

Parsley, finely chopped

Grill eggplant over a burner on the stove until soft. Remove skin and chop. Boil eggplant with 1 cup of water for 4 minutes. Drain very well and mash. Cool. Mix eggplant with ground beef, onion, garlic, Parmesan cheese, bread crumbs, parsley, oregano, salt, pepper and eggs. Form the eggplant/meat mixture into golf ball-sized balls and place in a large shallow pan about an inch apart. Bake in a preheated 375-degree oven for 15 to 20 minutes and drain off any fat.

For the sauce, saute the onions and garlic in oil for 2 minutes. Add tomato sauce, parsley and oregano and simmer until thick, about 5 to 10 minutes.

To assemble the dish, spread half of the sauce into a clean baking pan; put the meatballs on top of the sauce. Pour remaining sauce over the meatballs. Place a 2-inch-square piece of cheese on top of each meatball and sprinkle with a little chopped parsley. Bake until cheese is melted.

Serves 8 to 10 as an appetizer.