Eggplant Balls - cooking recipe

Ingredients

3 medium eggplants, peeled and diced
6 medium potatoes, peeled and diced
1 egg, beaten
1 1/2 c. grated Parmesan cheese
1 c. parsley
2 Tbsp. garlic, finely chopped
seasoned bread crumbs
oil

Preparation

Cook eggplant and potatoes in pot until soft, approximately 20 to 25 minutes.
Drain water, mash vegetables; allow to cool.
In large mixing bowl, put mashed vegetables and add egg, cheese, parsley, garlic and enough seasoned bread crumbs to form mixture that holds its shape.
With hands, form balls and drop into hot oil and brown on all sides.
Drain on paper towel.
Serve hot or at room temperature.