Eggplant Meatballs

Serves: 6-8

Ingredients
3 medium eggplants
1 1/2 cups Italian breadcrumbs
1/4 cup grated romano cheese
1 tbsp chopped garlic
1 tsp chopped parsley
1/2 tsp salt
1/4 tsp black pepper

Directions:
Place eggplants on cutting board. Cut top stem and bottom part of the eggplant. Carefully cut the eggplant down the center. Place eggplants cut side down in large pot of cold water. When water comes to a boil lower gas to a simmer and cook until soft when poked with a fork. Drain eggplants thoroughly when cooled then mash with a fork or potato masher. You will have some pieces of eggplant and thats ok. Then add rest of the ingredients and mix well, leave 1/2 cup of the breadcrumbs for later. Do not over mix. When all ingredients are mixed together form meatballs one inch round and roll in the remaining breadcrumbs. Place meatballs in an olive oil sprayed sheet pan and bake at 375 for 45 minutes or until golden.