These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.

Makes 18 balls (6 servings).

3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1 tablespoon water
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
2 eggs, beaten
3/4 cup dried bread crumbs

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Heat a medium skillet over medium heat. Pour in olive oil and saut