At the Farmer's Market on Monday it was hard (for me) to tell that it was nearing the end of October. The vegetables looked similar to what we have been having all Summer, with the addition of more cool weather stuff (greens, spinach, kale, scallions, broccoli, winter squash, pumpkins). But there was still corn, tomatoes, lots of lettuce (I guess that is another cool weather treat), cucumbers, zucchini, green beans, and even eggplant. So, here is a recipe I got from Schramm Farms for Eggplant Meatballs.
2 large eggplants
1 to 1 1/2 cups parmesan or romano cheese
garlic powder (to taste) (I used one clove actual garlic)
1 to 1 1/2 cups seasoned bread crumbs (I used regular, and added fresh oregano and parsley from the garden and more like 2 cups)
Peel and cube the eggplant. Place in a pan of salted water and boil until very tender and soft. Drain and place in large bowl. With a fork, mash eggplant, then add egg, cheese, basil, garlic and bread crumbs. Mix well. Add more breadcrumbs and/ or cheese, if needed, to make handling easier. Bake in the oven at 350 degrees or fry in olive oil until golden brown. Meatballs may be frozen in freezer bags to be used in sauce later.
I baked them for 45 minutes. They tasted great with homemade tomato sauce.