Eggplant Parmesan Meatballs
Ingredients
The meatballs
-
2
cups
Eggplant, peeled and cubed
-
3
tsp
garlic, minced
-
¼
tsp
Crushed Red Pepper Flakes
-
2
tsp
dried Italian seasoning
-
1
large
egg
-
½
cup
Parmesan cheese, grated
-
½
cup
Italian Bread Crumbs
For baking
For serving
-
to taste
marinara sauce
-
to taste
additional Parmesan cheese
-
to taste
pasta or zoodles
Instructions
- Preheat the oven to 400°F.
- Toss the eggplant, garlic, crushed red pepper flakes, and dried Italian seasoning with olive oil on a sheet pan.
- Bake for 15-17 minutes until soft and golden, turning halfway through.
- Transfer the baked eggplant to a food processor and add the egg, pulsing until combined but not completely broken down.
- Slowly add the cheese and breadcrumbs until the mixture holds together when pressed.
- Form the mixture into balls and brown them in a small amount of olive oil.
- Pour marinara sauce over the meatballs and garnish with Parmesan cheese.
- Serve over pasta or zoodles.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
400mg
Cholesterol
50mg
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