1 1/2 c. Italian bread crumbs
2 c. eggplant, cooked and drained
Salt and pepper
2 eggs

Cube eggplant and cook in boiling water about 5 minutes. Drain and mix with other ingredients; form into small balls by using additional bread crumbs and fry in oil. Can be frozen by placing on cookie sheet and freezing. Take out of freezer and fry a little longer than before.