Eggplant Meatballs
Eggplant meatballs. Basically, these are eggplant parm in meatball form. Top pasta, pizza, or subs.
Servings 6
Calories 178kcal
Ingredients
Roasted Eggplant Ingredients
- 3 eggplant medium sized
- 2 tbsp olive oil
Meatball Ingredients
- 2/3 cup breadcrumbs
- 1/3 cup parmesan cheese grated
- 1 tsp salt
- 1/4 tsp pepper
- 1 egg
Instructions
- Cut eggplant in 1/2 inch circles and place on a flour sack towel and sprinkle with salt. Let sit for 15 minutes, flip and sprinkle with salt and let sit for 15 additional minutes.
- Preheat oven to 375.
- Wipe moisture and salt off eggplant, brush both sides with olive oil, place in a single layer on sheet pans, and season.
- Cook for 15 minutes, flip, and cook for 15 minutes more until golden brown (may need an additional 5-10 minutes to completely turn golden brown).
- Let cool slightly, remove skins, place in food processor, and pulse slightly.
- Scrape eggplant into a bowl and add all other ingredients.
- Stir until combined.
- Scoop with a rounded tablespoon and form into balls.
- Place on a sheet and cook for 16-18 minutes.
- Serve with sauce over pasta, on pizza, or with sauce on a sub roll! Top with basil and parmesan cheese. Makes approximately 2 dozen balls.