I was looking through this month’s issue of the Food Network magazine and came across something called Eggplant Meatballs. These immediately caught my attention, not only because eggplant is my favorite veggie, but also because I love meatballs. These wonderful looking culinary delights are a perfect substitute for the regular type of meatballs and just as delicious! So all of my vegetarian friends, have a lookie over here. These Eggplant Meatballs are really so delicious and definitely have a “meaty” texture. I used them as a side dish but you could certainly make them as a main dish with spaghetti or as a delicious appetizer for your next party. Could you imagine how your guests would react to Eggplant Meatballs!! Don’t just make a single batch because they will be gobbled up quite quickly. Make a double or even a triple batch. They are really easy to make. To see how I made them, keep reading!
- 1 small eggplant
- 1 large egg, beaten slightly
- ½ cup cooked beans, (cannellini, navy), rinsed, drained and mashed. (I used cannellini)
- 3 large cloves of fresh garlic, chopped
- ½ cup chopped parsley
- ½ cup grated parmesan cheese
- 1 cup Panko bread crumbs
- 2 cups marinara sauce (I used store bought for this)
- Olive oil cooking spray
- Salt and pepper, to taste
- Preheat oven to 375. Poke a few small holes into the eggplant with a knife and then lay it on a baking sheet lined with non stick foil. Bake for about an hour or so turning over after a half hour. You want the eggplant to be very soft when it’s done. When done, set aside to cool. Once it’s cooled, peel and chop the eggplant flesh.
- To a large bowl add the chopped eggplant, garlic, egg, mashed beans, parsley, cheese, breadcrumbs, salt and pepper. Mix well.
- Line another baking sheet with non stick foil and shape the eggplant mixture into balls about the size of a golf ball. You will get about 12-14. Spray each one with the cooking spray and bake for about 20-30 minutes until golden brown.
- Serve with your favorite marinara sauce. Enjoy!