Eggplant Balls


1 large eggplant
1 3/4 teaspoon salt
1/4 cup chopped onion
3/4 cup chopped green pepper
1 1/2 cup bread crumbs
2 eggs
1 tablespoon grated sharp Cheddar or Parmesan
1 teaspoon paprika
1/4 teaspoon pepper
flour
vegetable oil

Peel and cube eggplant. Cook in one inch boiling water with 1/2 teaspoon salt. Cover and cook 15 minutes or until tender; drain and discard water. Chop cooked eggplant and mix with onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2-3 hours or overnight. Drop mixture by heaping teaspoonsful into flour and coat completely. Beat other egg; dip eggplant balls into egg and then coat with remaining bread crumbs. Fry in hot oil until brown. Can be frozen and reheated in 350 degrees oven.