Eggplant Meatballs

Eggplant Meatballs: the vegetarian twist on an Italian classic!


Cooking spray

• 1/2 tbsp. EVOO

1 1/4 lbs. eggplant, cut into 1-in. pieces

Salt & pepper to taste

2 garlic cloves, crushed

2 tbsp. chopped basil

1 1/2 c seasoned breadcrumbs

1 large egg, beaten

2 oz. Romano cheese, freshly grated

1 tbsp. flat-leaf parsley

Jar of Pomodoro sauce


• Preheat oven to 375 degrees.

• Spray a large, rimmed baking sheet with cooking spray and set aside.

• Heat EVOO in a large skillet over high. Add eggplant cubes and 1/4 c. water. Add salt and pepper to taste and cook until tender, stirring occasionally. (about 12 minutes).

• Place eggplant into a food processor and pulse a few times, then transfer to a bowl.

• Add chopped basil, parsley, garlic, Romano, breadcrumbs, 1/2 tsp. salt, ⅛ tsp. pepper, and egg into the bowl and mix.

• Roll mixture into 24 balls and place on a baking sheet. Bake about 25 minutes (until browned).

Heat sauce in a deep skillet and add meatballs. Cook about 5 minutes, then serve with basil leaves.

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