Thanks, always looking for yummy things to do with eggplant.

That looks interesting. I wonder if I could do something similar with zucchini? Hmmmm. All my eggplant so far has become baba ganouj and moussaka, but there hasn't been a frost yet, so there will probably be more!

Annie

Yes, this is a great additional use for eggplant. A very similar recipe and technique can be used for zucchini, with a caveat. Zukes aren't as meaty as eggplant and generally have a higher moisture content than eggplant. Therefore if one followed this recipe exactly just substituting zukes, you would have a gooey mess that wouldn't hold together in the same way. Zuke fritters are made with grated zukes, salted to remove excess moisture, and a little less egg. They still probably wouldn't produce a nice round meatball, more like a fat pancake. But tasty nonetheless. Nice to bake rather than fry, I like that. Also you can use egg substitute rather than whole eggs so you can modeulate the amount better as well as reduce cholesterol if that is a concern.

I did another batch with a mix of zuke and eggplant and it came out pretty good. I think I liked the eggplant only better though.

I imagine you can roast the eggplant instead of sauteing.

Hmmm, I made WAY to much ratatouille last week. This thread has inspired me to add it to a meatloaf, which I was planning on making anyway!

I'm glad my post was useful. :)