Eggplant Meatlessballs

3 T. olive oil

3 cloves garlic, minced

1 med. onion, finely sliced

1 large eggplant, peeled and cubed

¾ c. water

1 c. breadcrumbs

½ c. fresh parsley, chopped

2 eggs, beaten

½ c grated cheese

In a large saucepan, heat oil over med. heat.  Add garlic and onion, sauté gently until golden.  Add eggplant and water.  Cover, turn heat to medium-low and gently steam until eggplant is very soft.

          In a mixing bowl, combine eggplant, crumbs, parsley, egg and cheese.  Mix well.  Refrigerate 20 minutes.  Form into balls.  Heat olive oil in a frying pan over medium heat.  Add balls and fry on all sides in olive oil, until brown.