Meatless Eggplant Meatballs
Description
Try these meatless meatballs on a meatless Monday. Serve them in a marinara sauce and then don't tell anyone that they are made from eggplant until dinner is over. They are so delicious, no one would ever guess!
Ingredients
1 large eggplant, unpeeled
olive oil
1/4 c. water
2 eggs, beaten
1⁄3 c. Parmesan or Romano cheese, freshly grated
1- 1/2 t. mixed Italian herbs
2 garlic cloves, minced
1/3 c. chopped onion
black pepper, to taste
sea salt, or to taste
1 c. breadcrumbs
Directions
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Slice eggplant; sprinkle with salt; allow to sit 10 minutes to draw out water; rinse and pat dry. In a skillet, saute with a splash of olive oil and about 1/4 c. water until eggplant is soft; remove; chop finely.
Preheat oven to 400 degrees. Generously oil a baking sheet with olive oil.
When eggplant has cooled, mix in everything but the breadcrumbs. Add breadcrumbs; mix until you get the desired consistency to form into balls.
Place meatballs about 1 inch apart on the prepared pan. Bake until golden brown, about 40 to 60 minutes. Turn halfway through baking to ensure even browning.
Serve in your favorite marinara sauce.
4 servings.