Eggplant Parmesan Meatballs offer all there is to love about Egg

Name: Eggplant Parmesan Meatballs offer all there is to love about Egg
Cuisine: European, Italian, Mediterranean
Ingredients: ▢ extra-virgin olive oil; 1 Cup seasoned breadcrumbs; 1/2 Cup grated Parmesan cheese; 1/4 Cup finely chopped fresh parsley; 1 eggs plus 1 youl; 3 garlic cloves; ▢ salt, pepper, and onion powder; ▢ marinara sauce (jarred or homemade)

5 steps

Eggplant Parmesan Meatballs offer all there is to love about Eggplant Parmesan in a mini meatball. Baked in marinara sauce with dollops of ricotta and a smattering of Parmesan, enjoy with crusty bread for a delicious dinner. Recipe adapted from Here’s what you need: ▢ eggplant ▢ extra-virgin olive oil ▢ seasoned breadcrumbs ▢ grated Parmesan cheese ▢ finely chopped fresh parsley ▢ eggs ▢ garlic cloves ▢ salt, pepper, and onion powder ▢ marinara sauce (jarred or homemade) ▢ whole-milk ricotta cheese Click the link in my bio to access the full recipe or Google search “eggplant Parmesan meatballs” (my recipe will be the first to pop up!) . . .

Updated at: Sat, 23 Sep 2023 23:44:16 GMT

Ingredients

0 servings

extra-virgin olive oil

1 cupseasoned breadcrumbs

½ cupgrated parmesan cheese

¼ cupfresh parsley

Instructions

Step 1

Preheat oven to 375ºF. Place eggplant in a 13x9-inch baking dish; toss with 3 Tbsp. oil and salt. Bake for 30 minutes, tossing once once halfway through. Transfer eggplant to the fridge and chill for 20 minutes, or until cool enough to handle. Keep oven on and wipe pan clean.

Step 2

Place cooled eggplant in a food processor and pulse about 10 to 12 times, or until the eggplant is finely chopped/broken down. Transfer eggplant to a large bowl. Add breadcrumbs, Parmesan, parsley, eggs, garlic, black pepper, and onion powder. Use your hands to mix the ingredients together until well-combined. (The mixture should still feel moist.) Gently form into 20 mini meatballs (about 2 Tbsp. each).

Step 3

Heat remaining 3 Tbsp. oil in a large skillet (preferably cast-iron) over medium heat. Once hot, add half the meatballs and cook for 6 to 7 minutes, turning to cook all sides, until browned. Repeat with second batch of eggplant meatballs.

Step 4

Spread marinara sauce in the same 13x9-inch baking pan you roasted the eggplant in. Add eggplant meatballs to the pan, and scatter small dollops of ricotta cheese throughout.

Step 5

Bake at 375ºF for 15 minutes, until the marinara is bubbly. Garnish with extra fresh chopped parsley and Parmesan, if desired. Serve warm with crusty bread.