Main dish

Eggplant “Meatballs”

Yields: 6 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 30 Mins Total Time: 50 Mins
Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.

Ingredients

0/13 Ingredients

Instructions

0/5 Instructions
  • Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  • Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
  • Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
  • Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
  • Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

Tags

#Skinny Taste  

Watch the recipe video here:

https://www.facebook.com/watch/?v=3480197645335529&extid=IGEWEFJCE5yeIqeq

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