Eggplant "Meatballs"
These hearty, plant-based meatballs are made with tender roasted eggplant, fresh basil, and Parmesan. Baked until golden and simmered in marinara sauce, they’re perfect over pasta or zucchini noodles.
A delicious and satisfying alternative to traditional meatballs from the geniuses over at The Big Man’s World.
Ingredients:
2 medium eggplants, cut into 1-inch pieces
2 tablespoons olive oil
½ cup water
1 teaspoon salt
½ teaspoon black pepper
2 cloves garlic, minced
¼ cup fresh basil, finely chopped
1½ cups Italian breadcrumbs (I use gluten free breadcrumbs and mix in some oatmeal)
½ cup grated Parmesan cheese
2 large eggs, lightly whisked
20 ounces marinara sauce
Instructions:
Cook the Eggplant: Combine eggplant pieces, olive oil, water, salt, and pepper in a large skillet over medium heat. Cover and cook until tender, about 20 minutes. Uncover and let any remaining liquid evaporate.
Mash Mixture: Transfer cooked eggplant to a mixing bowl. Add minced garlic and fresh basil, then mash until mostly smooth.
Form Meatballs: Add breadcrumbs, Parmesan cheese, and whisked eggs to the eggplant mixture. Stir until combined, then shape into meatballs.
Bake: Preheat oven to 375°F (190°C). Place meatballs on a parchment-lined baking sheet and bake for 20-25 minutes, until golden and firm.
Serve: Heat marinara sauce in a saucepan, add meatballs, and simmer for a few minutes. Serve over whole-grain pasta or zucchini noodles.
