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 teaspoonful 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 350ºF oven.
Razzle Dazzle Recipes