Eggplant Meatballs Recipe

Eggplant meatballs sound and look amazing if you’re looking to skip out on meat.  Laura In The Kitchen is amazing and or when it comes to Italian recipes. The base and tomato sauce of this recipe looks so good, and I would use this for a lot of my pasta recipes in the future. I’ve never had eggplant meatballs, but they look like regular meatballs. I think the eggplant meatballs would be a great meatless Monday meal, and I love how this can be eaten alone or with noodles. Preferably, I think it would be great to pour over on top of spaghetti noodles.

Ingredients:

For the meatballs:

• 1-1/2lb of Eggplant, cubed into small pieces
• 1 cup of Italian Seasoned Bread Crumbs
• 2 Tbsp of All-Purpose Flour
• 1/4 cup of Grated Pecorino
• 1/3 cup of Freshly Grated Parm
• 1 Egg
• 2 Tbsp of Chopped Basil
• 2 Tbsp of Chopped Parsley
• 3 Cloves of Garlic, minced
• Salt and Pepper to taste
• 1 Tbsp of Olive Oil
  
  

For the sauce:

• 2 Tbsp of Olive Oil
• 4 Cloves of Garlic smashed but not chopped
• 28oz can of San Marzano Tomatoes or Crushed Tomatoes
• Fresh Basil
• Pinch of Dried Oregano
• Salt, to taste

Directions:

First, cook the diced eggplants over a saucepan with a teaspoon of olive oil. Stir well, cover, and let it simmer until the eggplant is really soft. Transfer the cooked and cooled eggplant in a large bowl with breadcrumbs, egg, herbs, garlic, cheeses, flour, and mix everything together. Let it sit in the freezer for 10 minutes.

Next, preheat the oven to 375F. Once you rolled your eggplants into “meatballs”, let it simmer in the tomato sauce for about 5 minutes and serve with parmesan cheese on top.

Overall, this would be a great vegetarian dish to make for my friends that love pasta. It’s a creative way to make vegetarian meatballs, and to get extra vegetables in your system.