3/4 - 1 lb. eggplant
2 lbs. ground meat
1/2 c. Parmesan cheese
1/3 c. dry bread crumbs
1 c. spaghetti sauce
2 eggs
1/4 tsp. basil
1 tsp. salt
1/4 tsp. pepper
Shredded Mozzarella

Peel, dice and cook the eggplant for 10 minutes. Drain and add to meat, Parmesan, bread crumbs, eggs, basil, salt and pepper. Form into golf ball size meatballs, brown in olive oil.

Put spaghetti sauce in bottom of baking dish and place meatballs in. Sprinkle each ball with some Parmesan and shredded Mozzarella. Bake for 20 minutes at 375.