Italian Eggplant Meatballs / Polpette

Ingredients

• 2 eggplants medium globe, 28 ounces, 800 grams
• 1 large egg
• 1/2 cup grated Parmesan cheese freshly, 50 grams
• 1/2 breadcrumbs 60 grams
• 1 clove garlic minced
• 1/2 teaspoon salt
• 2 dashes pepper
• 2 tablespoons Italian parsley freshly chopped, or to taste
• 1/2 teaspoon oregano
• 3 tablespoons bread crumbs for rolling
• 2 tablespoons olive oil
• 3 tablespoons grated Parmesan cheese freshly

Nutrition

• Calories : 230 calories
• Carbohydrate : 20 grams
• Cholesterol : 70 milligrams
• Fat : 13 grams
• Fiber : 8 grams
• Protein : 11 grams
• SaturatedFat : 4.5 grams
• Sodium : 620 milligrams
• Sugar : 6 grams