Instructions: Grill eggplant over a burner on the stove until soft. Remove skin and chop.

Boil eggplant with 1 cup of water for 4 minutes. Drain very well and mash. Cool.

Mix eggplant with ground beef, onion, garlic, Parmesan cheese, bread crumbs, parsley, oregano, salt, pepper and eggs. Form the eggplant/meat mixture into golf ball-sized balls and place in a large shallow pan about an inch apart. Bake

In a preheated 375-degree oven for 15 to 20 minutes and drain off any fat.

For the sauce, saute the onions and garlic in oil for 2 minutes. Add tomato sauce, parsley and oregano and simmer until thick, about 5 to 10 minutes.

To assemble the dish, spread half of the sauce into a clean baking pan; put the meatballs on top of the sauce. Pour remaining sauce over the meatballs.

Place a 2 inch-square piece of cheese on top of each meatball and sprinkle with a little chopped parsley. Bake until cheese is melted.

Serves 8 to 10 as an
appetizer.

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