Source: cdkitchen

Ingredients
2 large eggplants
2 cups Italian bread crumbs
1/4 cup chopped parsley
3 cloves garlic, minced
OR
1 teaspoon garlic powder
2 eggs
1 1/2 cup grated Parmesan cheese
olive oil for frying

Method – The Procedure
Wash eggplant, cut off ends, peel, then slice into quarters and boil in salted water until soft. Place in colander to drain and cool. Once cooled, remove most water from eggplant by carefully squeezing.

In large bowl, combine eggplant with remaining ingredients. Mix well and more bread crumbs as needed until you can form into one-inch balls. Roll in bread crumbs and fry in olive oil until very brown.