Preheat oven to 350 degrees.
Grease a baking sheet lightly.
Heat olive oil in pan and sauté garlic till fragrant, about 1 or 2 minutes. Add eggplant cubes and water. Cover pot and let simmer on low, stirring occasionally so it doesnt stick. Simmer for about 20 minutes or until eggplant cubes are completely softened. I keep mushing them as I check them. If by chance it seems very liquid, drain the liquid out.
After eggplant is soft, put to the side and let it cool off until it is room temperature.
When cool, add the 2 eggs and mix well.
Add the parmesan cheese.... and please, use fresh shaved into big shavings. It makes a big difference!
Add the bread crumbs and salt and pepper and mix everything very well.
Put mixture in the refrigerator for about 20 minutes. This will make forming the balls or patties easier.
Form into balls or patties.
Place on the greased sheet, and bake for 30 minutes turning them after 20 minutes.
You could also fry them in oil for a crisper texture.
Endless possibilities with these! Would make a perfect eggplant parmesan sandwich with the addition of mozzarella cheese slice and a bit of sauce!
Can use in any recipe calling for meatballs.
Could even put them in a casserole and top with sauce and more cheese.
Delicious and simple! My step daughter brought a friend to visit who is a vegetarian who has never had eggplant! This is a very good recipe for the introduction of eggplant. The texture is much like a meatball and the flavor is subtle. She now LOVES eggplant! :) I served them with spaghetti and red sauce.