Egg Plant Balls

I found an awesome recipe at Allrecipes.com for egg plant balls and I kinda altered the recipe and came up with an awesome appitizer!!

1 large eggplant, peeled and cubed

1 cup onion, bell pepper, cellery mix (in the frozen isle)

1 1/2 cups bread crumbs

2 eggs

1 cup shredded Cheddar cheese

1/2 teaspoon cajin seasoning

1/2 teaspoon garlic powder

1 quart vegetable oil for frying

Coating (each in a seperate container):

1 egg and 2 tablespoons milk whisked

1 1/2 cups itallian bread crumbs

1 cup all purpose flour

After peeling and cubing the egg plant, place in bowl and sprinkle generously with salt. Fill it up with water. After about ten minutes, rince the salt off good and fill with fresh water. Let sit another ten minutes. Drain, then add to a pan with butter.

Add onion, celery, and bell peppers to the eggplant and saute until veggies are tender.

Place mixture in a bowl and add 1 1/2 cups itallian bread crumbs, eggs, cheese, and seasoning. Using your hand, mix together until blended well.

Form a small ball with mixture. Dip in flour, then eggs, then bread crumbs. Try to get all your balls made up because they cook fast.

On medium-high heat, heat up oil. Cook as many balls as the pan will hold, but cook them slowly so that the middle will get cooked. Be careful not to burn them. Balls should be golden brown and done on the inside (approx 10 minutes if using a medium size pan).