Eggplant Balls | Corewell Health

Ingredients

• 6 tablespoons olive oil
• 2 pounds eggplant; 8 cups unpeeled, cut into 1-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper; ground
• 2 cups onion; chopped
• 2 tablespoons garlic; minced
• 2 cups cannellini beans; canned
• ½ cup parsley; fresh, chopped
• 2 cups bread crumbs