Katie Austin

Eggplant Meatballs

Eggplant Meatballs

1 eggplant

1.5 tablespoons olive oil 

1 clove garlic

1/3 cup grated parmesan (and then a little more to top!) 

1/4 cup basil leaves

2/3 cup breadcrumbs

1 cup marinara sauce

1/2 teaspoon Italian seasoning

Salt + Pepper to taste

The recipe:

Preheat your oven to 415 degrees Fahrenheit.

While the oven preheats, trim and slice your eggplant crosswise into rounds of into similar thicknesses (apps. 1/2-inch thick).

Spray with cooking spray or spread a thin layer of olive oil on a baking sheet to prevent the eggplant from sticking. Lay eggplant rounds on baking sheet spaced out so they can cook evenly. Drizzle with a little of the olive oil and season with salt and pepper.

Bakeat 415 degrees for 20-25 minutes.

Once cooked through, add the eggplant to a blender along with the Parmesan, garlic, and 1 tablespoons olive oil. Blend a little- texture is good in these meatballs!

After you blend, move the mixture to a large bowl to combine with the breadcrumbs and Italian seasoning blend. Mix well. (it’s easier to move to another bowl to create the balls for meatballs, but if you wan’t less dishes you don’t have to!)

Once mixed, scoop small sized scoops onto a baking sheet that has been lightly coated with olive oil. A great trick for keeping them the same size is using a cookie scoop, but if you don’t have one handy, don’t worry a normal spoon is fine!

Pop the meatballs into the oven again and bake at 415 degrees for 20 minutes.

While the meatballs are in the oven, grab a large pan for your sauce – store bought is great! Turn on to medium heat and add your fresh basil.

Once, the meatballs have browned, let them cool for a couple minutes then add to your saucepan. Simmer in the sauce for a few minutes, then serve.

Top with parmesan, and pair with your favorite pasta or side! Enjoy!