Eggplant “Meatballs”

Eggplant "Meatballs"

Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.

Whether you serve them as a meatless main course piled on top of zoodles or pasta,

or served as an appetizer, these eggplant meatballs are delish!

Eggplant "Meatballs"

  • cooking spray
  • 1/2 tbsp olive oil
  • 1 1/4 lbs unpeeled eggplant (, cut into 1-inch pieces)
  • kosher salt
  • 1/4 tsp black pepper
  • 2 garlic cloves (, crushed)
  • 2 tbsp chopped basil (, plus leaves for garnish)
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 1 large egg (, beaten)
  • 2 ounces Pecorino Romano cheese (, freshly grated, plus more for serving)
  • 1 tablespoon chopped flat-leaf parsley
  • 1 (25.25 ounce jar) DeLallo Pomodoro sauce
  • part skim ricotta cheese (, for serving (optional))
  1. Click Link Below for Instructions

Eggplant “Meatballs”

 

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