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Aunt Mary's Eggplant Balls

Reviewed: May 28, 2012
I loved this recipe and my boyfriend also loved it! I made it into patties rather than balls, and do noticed that the thicker patties remained mushy in the inside, while the thinner ones got all yummy and crusty. I didn't have any Parmesan cheese available, but I used a cup of shredded cheese, and it worked wonderfully. It would be important to add a previous step, which is to salt the cubed eggplant and leave it for about an hour and then rinse it. Skipping this step could ruin the recipe.
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