Eggplant Meatballs
Eggplant Meatballs have a wonderful texture that is both 'meaty' and moist with fresh herbs smiling throughout. Delicious served over pasta with tomato sauce or as an appetizer with a side of marinara.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Course Entree or Appetizer
Cuisine Italian
For the Meatballs
- 1 pound eggplant cut into 1-inch cubes
- 2 Tablespoons olive oil
- 1/2 cup panko breadcrumbs (Gluten Free for GF version)
- 1/4 cup parmesan cheese grated
- 1/4 cup fresh herbs (parsley and basil) finely chopped
- 2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
To Serve
- 1/2 pound favorite pasta prepared according to package instructions
- 1 cup favorite tomato sauce
- parmesan cheese
- fresh parsley or basil for garnish
For the Meatballs
Preheat the oven to 450° F. Line baking sheet with parchment paper. Toss eggplant cubes in olive oil and spread in single layer onto baking sheet. Bake for 15 minutes, then turn over cubes and bake an additional 10 minutes. Cool slightly before transferring to bowl of a food processor; pulse 2-3 times.
Reduce oven to 400° F. In a bowl, combine eggplant with remaining meatball ingredients. Form into 12 meatballs and place on baking sheet. Bake for 10 minutes.