EGGPLANT MEATBALLS WITH MARINARA SAUCE

EGGPLANT MEATBALLS WITH MARINARA SAUCE

EGGPLANT MEATBALLS WITH MARINARA SAUCE

EGGPLANT MEATBALLS WITH MARINARA SAUCE

EGGPLANT MEATBALLS WITH MARINARA SAUCE

Course Main Course

Ingredients
  

  • 1 large eggplant (about 12 ounces)
  • 1 large egg, lightly beaten
  • ½ cup cooked white beans, rinsed, if canned, smashed witha fork
  • 1 large garlic clove, very finely chopped or pressed througha garlic press
  • ½ cup finely chopped fresh basil leaves or flat-leaf parsley
  • ½ cup finely grated Parmesan cheese, plus extra forsprinkling
  • ¾ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 cup whole wheat panko-style bread crumbs
  • Olive oil mister or nonstick pan spray
  • 2 cups marinara sauce (homemade or store-bought

Instructions
 

  • Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil and place the egg plant on top. Use afork to prick the eggplant 4 times, then place the eggplantin the oven and roast it until it has completely collapsedand a paring knife easily slips into the center, 40 to 50minutes. Cool the eggplant for 20 minutes. Leave theoven on.
  • Slice the eggplant in half lengthwise and use a spoon toscoop out the flesh, discard the skin. Place the roastedeggplant in a medium bowl and stir in the egg and beans.Add the garlic, basil, ½ cup Parmesan cheese, the salt, andpepper and stir to combine, then mix in the bread crumbs.
  • Again, line the rimmed baking sheet with a clean sheetof aluminum foil and lightly mist it with spray. Shape theeggplant mixture into balls about the size of a golf ball(you should get about 16). Place them on the preparedbaking sheet and lightly mist the top of the balls withspray. Bake the eggplant balls until they are golden brownand firm, about 20 minutes
  • While the meatballs cook,warm the marinara sauce in a small saucepan. Removethe meatballs from the oven, sprinkle with a little extraParmesan, and serve with the marinara sauce.
Keyword EGGPLANT MEATBALLS WITH MARINARA SAUCE, Papreferred
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