2 lg. eggplants, peeled and quartered
2 c. Italian bread crumbs, more if needed
1/4 c. parsley
3 cloves garlic, minced or 1 tsp. garlic powder
2 eggs, slightly beaten
1 1/2 c. grated Parmesan cheese
Olive oil

Boil eggplant in boiling water until soft, about 10 minutes. Place in colander to drain. When cool, remove most of water from eggplant by carefully squeezing.

In large mixing bowl, combine eggplant with bread crumbs and remaining ingredients except oil. Mix well, adding more crumbs if needed. until you can form mixture into 1 inch balls. Roll in bread crumbs and saute in olive oil until very browned on all sides.

Serve as a vegetable dish or hot appetizer or as a main dish with spaghetti. You can drop in tomato sauce the last 15 minutes of simmering and serve on spaghetti. Serve.