Eggplant “Meatballs”
Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.
Servings:
6
yield(s)
Prep Time:
20
mins
Cook Time:
30
mins
Total Time:
50
mins
Ingredients
-
cooking spray
-
1/2
tbsp
olive oil
-
1 1/4
lb
unpeeled eggplant, cut into 1-inch pieces kosher salt
-
kosher salt
-
1/4
tsp
black pepper
-
2
garlic cloves, crushed
-
2
tbsp
chopped basil, plus leaves for garnish
-
1 1/2
cup
Italian seasoned breadcrumbs
-
1
large egg, beaten
-
2
ounces Pecorino Romano cheese, freshly grated, plus more for serving
-
1
tbsp
chopped flat-leaf parsley
-
1 25.25
ounce jar DeLallo Pomodoro sauce
-
part skim ricotta cheese, for serving (optional)
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.