Italian Eggplant Balls - cooking recipe

Ingredients

2 Tbsp. olive oil
1/3 c. onion, chopped fine
1/3 c. celery, chopped fine
3 large cloves garlic, pressed
1 large eggplant, peeled, sliced and diced small
4 Tbsp. water
1 c. seasoned bread crumbs
1/2 c. grated Italian cheese
1/2 c. minced fresh parsley
2 eggs, beaten
1 1/2 c. marinara sauce or regular pasta sauce
1 c. shredded Mozzarella cheese
salt and pepper to taste
olive oil (for frying)

Preparation

Lightly
salt diced eggplant.
Steam with 4 tablespoons water in tightly covered saucepan (15 to 20 minutes).
Should be very soft.
Stir often to keep from sticking.
Saute onion, celery
and garlic until very soft, but not brown.
Drain and cool eggplant in small colander.