MEATBALLS:

1 lg. eggplant, peeled and diced
2 lbs. ground beef
1/2 c. grated Parmesan or Romano cheese
3 cloves garlic, crushed
1/2 c. bread crumbs
2 eggs
1/2 tsp. basil
Salt and pepper to taste

FRYING:

2 tbsp. olive oil

BAKING:

1 c. spaghetti sauce
1/2 c. Parmesan or Romano cheese, grated
3/4 lb. Muenster, thinly sliced

Place the diced, peeled eggplant in saucepan. Bring to a boil in water and simmer 10 minutes or until tender.

Meanwhile, mix together rest of ingredients for meatballs. Drain eggplant and allow to cool for a moment. Mash eggplant and mix in meatball mixture. Form meatballs.

Heat large fry pan; add oil, and brown meatballs. Place sauce in bottom of large baking dish. Set meatballs in sauce. Top with the grated cheese and finally with the Muenster cheese (1/8 inch thick slices).

Bake in 375 degree oven for 20 minutes or until all is hot and bubbly. Serve with pasta of your choice.