Ingredients
1¾tspsalt
1largeeggplant,peeled and cubed
¼cuponion,chopped
¾cupgreen bell pepper,chopped
1½cupsbread crumbs
2eggs
½ozcheddar cheese,shredded
1tsppaprika
¼tspground black pepper
½cupall-purpose flour
4cupsvegetable oil,for frying
Preparation
In a medium-size pot, place one inch of water, ½ teaspoon salt, and eggplant.
Cover pot and cook for 15 minutes, or until eggplant is tender. Drain well, then chop the cooked eggplant.
In a large bowl, combine eggplant, onion, green pepper, ¾ cup bread crumbs, 1 egg, cheese, paprika, pepper, and remaining salt. Cool and chill 2 to 3 hours or overnight.
Place flour in a bowl. Beat the remaining egg in a separate small bowl.
Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg. Finally, coat the balls with the remaining bread crumbs.
In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.
