Eggplant Parmesan Balls

Ingredients:

• 1 large eggplant shredded

• 3 eggs

• 1 T garlic minced

• 2 tsp onion powder

• 1 Cup flavored Italian bread crumbs

• ½ Cup plain panko bread crumbs

• ¼ Cup flour

• ½ Cup milk

• 1 Cup shredded mozzarella cheese

• Salt, pepper to flavor

• Canola Oil for frying

• Grated parmesan cheese, parsley flakes for garnish

• Tomato sauce for dipping

Directions:

1. Shred the eggplant – using a grater or spiralizer.

2. Mix the eggplant with the eggs, garlic, onion powder and salt & pepper.

3. Add the bread crumbs (both), flour and milk. Next, add the mozzarella cheese. Mix thoroughly, until it all sticks together.

4. Form into 1-inch balls.

5. Heat canola oil to fill ¼ way up a medium size frying pan. When the oil is heated, drop the balls into the oil and cook on med-high heat until the balls are firm. Approx. 4-5 mins each side.

6. Place on a paper towel lined plate to drain and cool.

7. Season with parmesan cheese and parsley and serve with tomato sauce on the side for dipping!