Name: Eggplant Parmesan Meatballs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 Tbsp olive oil; 2 cloves garlic (finely chopped); 1 1/4 lbs eggplant (cut into 1" pieces); 1 3/4 cups Italian bread crumbs; 2 oz Parmesan cheese ((1/2-3/4 cup)); 1/2 cup flat-leaf parsley (finely chopped); 1/4 cup fresh basil leaves (finely chopped); 1 large egg

Eggplant Parmesan Meatballs

Course Main Course

Cuisine Italian

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 8

Ingredients

1 Tbsp olive oil
2 cloves garlic finely chopped
1 1/4 lbs eggplant cut into 1" pieces
1 3/4 cups Italian bread crumbs
2 oz Parmesan cheese (1/2-3/4 cup)
1/2 cup flat-leaf parsley finely chopped
1/4 cup fresh basil leaves finely chopped
1 large egg

Instructions

Heat oil and garlic in a large skillet on medium heat until it sizzles, about 2-3 minutes
Add eggplant, 1/4 cup water and 1/4 tsp each salt and pepper and cook covered, on medium-low heat, stirring occasionally until tender but NOT mushy, 12-15 minutes. Transfer to a colander and let drain 5 minutes.
Meanwhile, pre-heat oven to 400F, lightly grease a cookie sheet. Transfer eggplant mixture to a food processor and pulse to roughly chop (do NOT puree). Add breadcrumbs, cheese, herbs, and 1/2 tsp salt and 1/2 tsp pepper. Pulse to combine.
Stir in egg. Form into 1 1/2" balls and place of greased cookie sheet. Bake until firm and browned on the bottom, 15-20 minutes.
Serve with pasta and marinara sauce.